Spicy Rice
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Warm, fluffy brown Spicy Rice soaked in smoky, savory broth, with little pops of heat and a bright squeeze of lime that wakes everything up. Every bite is nutty, buttery, slightly spicy, and deeply comforting… the kind of side dish you keep sneaking forkfuls of straight from the pan. This baked brown rice smells incredible while it cooks, tastes bold without being overwhelming, and somehow makes even the simplest dinner feel intentional. Easy. Reliable. Completely addictive.
Table of Contents
WHY YOU’LL LOVE BAKED BROWN RICE
- Completely hands-off cooking
- Foolproof brown rice texture
- Big flavor without babysitting
- Easy to make ahead
- Works with almost any main dish
Spicy Rice
Brown rice can be fussy, but this recipe is not. No stirring. No watching the pot. No guessing if the liquid’s right.
You boil it, pour it, cover it, and walk away.
I love oven rice because it behaves. Every grain cooks evenly. Nothing scorches. Nothing turns gummy.
But spicy rice? That’s a whole other level. The spice is warm, not aggressive, and a squeeze of lime wakes everything up at the end.
This is the kind of side dish that quietly becomes the thing people go back for…. and then ask about afterwards.
INGREDIENT NOTES
- Long-Grain Brown Rice: Holds its shape and stays fluffy when baked.
- Chicken Stock: Adds depth to this spicy rice. Use one you like the taste of. I always have Kitchen Basics on hand.
- Mrs. Dash Southwest Chipotle: Delivers big flavor without extra salt. You can use a different blend (or make your own!), but be sure to taste and adjust before serving.
- Red Pepper Flakes: For adjustable heat. Start with less and add to taste until it’s just right.
- Cilantro: Rounds out the flavors and adds freshness.
- Fresh Lime Juice: This is absolutely non-negotiable. It balances everything and wakes all the flavors up.
VARIATIONS
Extra Spicy: Add cayenne and more red pepper flakes.
Cilantro-Lime: Double the amount of lime juice and cilantro. Maybe some lime zest too.
Tex-Mex: Add a little cumin or chili powder to the spicy rice mix.
Garlic Lovers: Mix garlic powder into the liquid to amp up the flavor.
Plain Base: Skip the chipotle seasoning and finish with butter and salt.
SERVING SUGGESTIONS
- Great with grilled chicken or shrimp.
- Pair this spicy rice recipe with tacos, fajitas, or burrito bowls.
- Spoon roasted vegetables over the top for an easy meat-free meal.
- A favorite with our Low Country Boil or sheet pan sausage and veggies.
- Baked brown rice is great with saucy mains… it soaks it right up!
SPICY RICE RECIPE FAQ
Consistent results! The oven is more reliable, providing even heat and no scorching. There’s too much room for error when cooking brown rice in a saucepan.
Unfortunately, no. This spicy rice recipe is designed with the perfect timing and liquid ratio for brown rice only.
It’s warm, not overly hot, but the heat does build the more you eat. Luckily, it’s easy to adjust to your liking!
Yes. Keep the liquid ratio the same, but use a larger baking dish. A 9×13-inch pan should do the trick.
There are countless spicy rice dishes with recipes for the stovetop, Instant Pot, and even slow cooker. But baked rice works because of steady, even heat.
Brown rice needs time for its outer bran layer to soften. Boiling the liquid first jump-starts that process, then the oven finishes it gently and evenly.
Covering the pan tightly with foil traps steam, which is what actually cooks the rice… not dry heat.
Finishing with lime matters too. Acid cuts through starchiness and keeps the rice from tasting flat, especially after reheating. It’s not fancy. It’s just smart cooking.
DONNA’S PRO TIPS
- Use boiling liquid, not simply warmed. This is key to softening the rice just right.
- Seal the foil tightly… and no peeking! It traps the steam so every grain cooks evenly.
- Don’t stir while baking. You’ll end up with a mix of over- and under-cooked rice.
- Fluff spicy brown rice immediately after uncovering. It helps distribute any remaining moisture.
- Add lime while the rice is hot. It soaks up the flavor better this way.
- Reheat leftovers with a splash of stock to loosen everything up.
TOOLS NEEDED
- 8-inch Square Baking Dish: Just the right size for even cooking.
- Medium Saucepan: For boiling the chipotle-seasoned liquid.
- Foil: Needs to be tight to trap the steam.
- Measuring Cups: Liquid ratios matter for the perfect fluffy texture.
- Fork: For fluffing the rice without smashing the grains.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Oven baking makes brown rice foolproof
- Boiling liquid jump-starts cooking
- Tightly covered = fluffy rice
- Spice is warm, adjustable
- Lime at the end balances starch
- Great make-ahead side
- Reheats beautifully
Spicy Rice
Ingredients
- 1 1/2 cups long-grain brown rice, uncooked
- 2 3/4 cups chicken stock, I like Kitchen Basics
- 1 tablespoon unsalted butter
- 1 tablespoon Mrs. Dash Southwest Chipotle seasoning
- 1 teaspoon kosher salt
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon red pepper flakes
- Juice of 1 lime
Instructions
- PREP OVEN: Preheat the oven to 350°F. Add 1 ½ cups brown rice to an 8-inch square baking dish and spread into an even layer.
- HEAT LIQUID: In a medium saucepan over high heat, add 2 ¾ cups chicken stock, 1 tablespoon unsalted butter, 1 tablespoon Mrs. Dash Southwest Chipotle seasoning, and 1 teaspoon kosher salt. Bring to a full boil.
- COMBINE: Carefully pour the boiling liquid over the rice. Stir once to combine, then cover the dish tightly with aluminum foil.
- BAKE: Place the dish on the center oven rack and bake for 1 hour, until the rice is tender and the liquid is absorbed.
- FINISH: Remove the foil and fluff the rice with a fork. Sprinkle with 3 tablespoons chopped cilantro and 1 teaspoon red pepper flakes. Drizzle with the juice of 1 lime and stir gently to combine.
- SERVE: Serve warm, or let cool completely before storing.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2011, updated and republished February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Donna, thanks for stopping by my site! This brown rice looks delicious and that oven roasted tomato sauce looks great, too! I'm going to have to make them and link them back to you.
This rice looks just like one my mom makes! Wow I haven't had it in forever and now your making me homesick! Love your method and the different flavors. It looks perfectly cooked and moist! Yummy! Thanks for visiting the other day! So glad you did so I could find ur blog as well. Your blOg is fantastic!
I've never heard of baked rice! I'm so intrigued! I think I'll have to make it next week!
This is great – thanks so much – because I always have the same problem – sticky goo! We eat a lot of brown rice – can't wait to try this – printing out recipe now!
Mary
I love brown rice…this looks wonderful.
wow..this sounds very intriguing..
chanced upon your space while blog hopping..
awesome space you have..love your presentation..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
Oh, great tip! Next time my brown rice will be baked~
Brown Rice is so versatile and good for you. I also used a Crock Pot version of this, but with less water, as a Crock Pot uses less liquid. You can add so many different ingredients to this recipe. Get creative. Thanks for the recipe.
This rice is a staple in my home now. We make it weekly.