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.
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 (affiliate link) 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 (affiliate link), 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.
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
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.
- 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
- Preheat oven to 350F/180C.
- 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.
- Add the cumin and diced green chiles with juice and cook 2-3 minutes more.
- 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 (affiliate link).
- Transfer the mixture to a 2 1/2 quart casserole dish with a tight-fitting lid.
- 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.)
- When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and the chopped cilantro, and serve hot.
- If you’d like the rice a bit spicier, serve with Green Tabasco Sauce (affiliate link) or your favorite hot sauce to sprinkle over.
- This rice would probably freeze well, although I didn’t have any left to test it.
- I would add the cilantro when the rice is thawed so it doesn’t go black in the freezer.
This recipe adapted from The Big Book of Casseroles.
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.
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