Preheat oven to 350F.

Measure out the rice and rinse until the water runs clear.

Heat oil over medium heat in a Dutch oven or oven-safe pan with a lid.

Add rice to the hot oil and cook, stirring occasionally, until translucent (about 5 minutes).

While rice is cooking, combine Rotel, onion, garlic, and salt in a blender or food processor.

Puree the mixture until smooth.

Fill a large measuring cup to the 2 1/2 cup mark with the pureed mixture.

Add enough chicken broth to the measuring cup to bring the total volume to 4 cups.

Pour the Rotel and chicken broth mixture into the Dutch oven with the rice.

Bring the mixture to a boil, then stir once.

Cover the Dutch oven with a lid and place it in the preheated oven.

Bake at 350 degrees F for 30 minutes.

Remove the Dutch oven from the oven and let it sit, covered, for 10 minutes.

Stir in the chopped cilantro and lime juice.

Serve hot.