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Baked Salsa Rice with Green Chiles, Lime, and Cilantro

Baked Salsa Rice with Green Chiles, Lime, and Cilantro is an easy way to cook perfect rice that’s loaded with flavor. Check out Side Dishes for more side dish ideas.

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Baked Salsa Rice with Green Chiles, Lime, and Cilantro found on KalynsKitchen.com

It took a couple of tries to get this Baked Salsa Rice with Green Chiles, Lime, and Cilantro just right, and by the final version I had added canned green chiles, lime juice, a pinch of cumin, and extra cilantro to the inspiring recipe for a rice dish that I’d happily make any time as a side dish for any meal with Mexican flavors. You could also add my version of Rubio’s Pinto Beans on the side or wrap the rice and beans into a burrito, and eat this as a vegetarian meal.  The rice is just slightly spicy, but if you’re someone who likes a bit more heat just add a little Green Tabasco Sauce or your favorite hot sauce when you eat the finished rice.  This would also be great with a little grated cheese melted over the top if you’d like.

I don’t cook rice often but when I make a dish that calls for white rice, I love Uncle Ben’s Converted Rice, which is the lowest-glycemic type of white rice, even lower on the glycemic index than many types of brown rice.  I used chicken stock in this recipe, but if you wanted to substitute vegetable stock this dish could easily be made vegan, and I think it’s a great option for this week’s Meatless Monday offering.

And for those who like to make rice in the Instant Pot, my friend Barbara at Pressure Cooking Today made a gorgeous Pressure Cooker Green Chile Lime Salsa Rice by adapting this recipe.

Baked Salsa Rice with Green Chiles, Lime, and Cilantro found on KalynsKitchen.com

Heat a small amount of olive oil in a heavy frying pan and saute the chopped onion. When the onion has started to barely brown, add 1 can diced green chiles and the cumin and cook a couple of minutes more. Then add the salsa, chicken or vegetable stock, and 1 T of the lime juice and bring to a boil.

Stir in the rice and transfer the mixture to a 2 1/2 quart baking dish that has a tight-fitting lid. This photo is a reminder that the rice is cooked with the lid on! Cook for about 45 minutes, or until the liquid is all absorbed and rice is done.

Fluff the finished rice with a fork and stir in the other tablespoon of lime juice (or more.) Then stir in the chopped cilantro and serve.

More Tasty Rice Recipes You May Like:

Brown Rice and Almond Pilaf from The Perfect Pantry
Creole-Spiced Rice and Kale from Kalyn’s Kitchen
Rice Pilaf with Mushrooms and Pine Nuts from Simply Recipes
Easy Recipe for Pesto Lemon Rice from Kalyn’s Kitchen
Red Rice Salad with Mint and Shallot Vinaigrette from White on Rice Couple
Mujadarra – Middle Eastern Lentils and Rice with Caramelized Onions from Kalyn’s Kitchen
Vegetable Fried Rice from Appetite for China
Basil and Parmesan Rice with Pine Nuts from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Baked Salsa Rice with Green Chiles, Lime, and Cilantro

Baked Salsa Rice with Green Chiles, Lime, and Cilantro is an easy way to cook perfect rice that’s loaded with flavor.

Ingredients:

  • 1 medium-sized onion, chopped small
  • 2 tsp. olive oil
  • 1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not Jalapenos unless you want it very spicy)
  • 1/4 tsp. ground cumin
  • 1 cup salsa (I used Pace Picante Sauce)
  • 1 1/2 cups chicken or vegetable broth
  • 1 T + 1 T fresh-squeezed lime juice
  • 1 cup long-grain rice (I used Uncle Ben’s Converted Rice)
  • 1/2 cup chopped cilantro (or more)
  • Green Tabasco Sauce or your favorite hot sauce, if you want more heat

Directions:

  1. Preheat oven to 350F/180C.
  2. Heat the olive oil in a heavy frying pan and saute the onion over medium-high heat until it just barely starts to brown, about 5 minutes.
  3. Add the cumin and diced green chiles with juice and cook 2-3 minutes more.
  4. Add the salsa, chicken or vegetable stock, and 1 T of the lime juice and bring to a boil, then stir in the Uncle Ben’s Converted Rice.
  5. Transfer the mixture to a 2 1/2 quart casserole dish with a tight-fitting lid.
  6. Cook the rice covered for about 45 minutes, or until the liquid is all absorbed and the rice is cooked through.  (I would check it at 40 minutes, although mine took the entire 45 minutes.)
  7. When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and the chopped cilantro, and serve hot.
  8. If you’d like the rice a bit spicier, serve with Green Tabasco Sauce or your favorite hot sauce to sprinkle over.
  9. This rice would probably freeze well, although I didn’t have any left to test it.
  10. I would add the cilantro when the rice is thawed so it doesn’t go black in the freezer.

Notes:

This recipe adapted from The Big Book of Casseroles.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions: 
If you use Uncle Ben’s Converted Rice which is a low-glycemic type of white rice, this Baked Salsa Rice with Green Chiles, Lime, and Cilantro would be a great choice for phase 2 or 3 of the South Beach Diet. Rice is too high in carbs for a low-carb diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Baked Salsa Rice with Green Chiles, Lime, and Cilantro found on KalynsKitchen.com

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29 comments on “Baked Salsa Rice with Green Chiles, Lime, and Cilantro”

  1. Amber, I don't think instant rice will work well here, and it's also a lot higher on the glycemic index than converted rice. (Sorry!)

  2. I only have instant brown rice on hand, do you think that would work? I'm newly starting a lower glycemic lifestyle.

  3. I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

  4. do you have the nutrition info for this dish?

  5. Anna, glad you liked it!

  6. This was delicious, thanks for the recipe!

  7. Kaye, so glad you enjoyed it and glad that the basmati rice worked well.

  8. This was terrific…I followed your recipe to a tee, I used basmati rice however. So many possibilities, I am thinking of making this a filling for corn tortillas and drenching in enchilada sauce! Yum, thanks so much for the recipe, by the way, I like using the oven, no worries like I would have on top of the stove.

  9. Rebecca, glad you liked it. I do love the idea of eating this with avocado!

  10. I really enjoyed this one. I'm going meatless right now, so I ate it with beans; my husband and son tossed in cubes of ham that we had on hand. Happily, I had a ripe avocado that needed using, so I cubed it and served it with the rice. The two together in one mouthful complemented each other beautifully. I will now buy avocados any time I am planning to make this!

  11. I only make it the traditional way, which is on the stovetop for a shorter time, but I could see myself making this if I need extra room for other skillets and pots. Thanks for sharing this method.

  12. Hope so, we definitely loved it!

  13. This sounds like a killer recipe! I HAVE to make this and I know I am going to LOVE this 🙂

  14. Andrea, I just might have to try this in the rice cooker!

  15. I love good spicy rice dishes. Actually this is similar to how I make rice I make when we have Mexican meals, I just make it in the rice cooker. You can also use Ro*Tel.

  16. Thanks CJ and Kelly. I'd melt a little cheese on top of this and call it dinner, endless ways to use it!

  17. I just got back from my morning walk to open this and OH MY. Honestly, this would be the meal here! I am just now beginning to introduce small amounts of rice back into our diet and the flavors in this are something I know we'd enjoy. Those cans of chopped green chilies are magic, aren't they?

  18. Oh I love this. It's one of my favorite types of rice dishes.

  19. Glad so many people are liking this. I honestly don't know how it would work to cook it on the stove, but I'm guessing it might not work as well as baking. If I'd hate a pan that was the size called for, I would have used an ovenproof pan to save dirtying another dish, but I didn't.

  20. Kalyn, I made a dish very similar to this the other night. Used brown rice, tomato sauce, chicken broth, salsa, green peppers, and onions. The first night we enjoyed it with grilled beef tenderloins on top and the second night (since we'd eaten the beef tenderloins), I added some ground venison and used some coconut oil when reheating the rice in a skillet. It was delicious both ways. I love all the flavors in your rice dish!

    Off to share … 🙂

    Shirley

  21. Why did you transfer it to the baking dish instead of just using lid for pan?

  22. Even though I mostly use my rice cooker, I am always on the lookout for a good baked rice!

  23. My kids would love this with some beans – perfect for Meatless Monday!

  24. Great idea to bake the rice. I use my rice cooker for most rice dishes now, and I'm thinking this would adapt beautifully. Thanks for the inspiration.

  25. I never really know what to make as a side dish for Mexican food but this is going to be my go-to dish from now on, I can tell!

  26. Do you have to tranfer it to the oven? Can it finish cooking on top of the stove?

  27. Thinking some black beans in a whole wheat wrap with a touch of low fat cheese will make this a very tasty wholesome meatless meal that will be enjoyed at my home! Appreciate all you do in developing great healthy recipes!

  28. Thanks! We did love it.

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