Baked Lemon Dill Rice

Preheat the oven to 400 F (200 C)
Wash the rice of excess starch, and soak in cold water for 20-30 minutes. After 30 minutes, drain the water.
2 Cups Extra Long Grain Basmati Rice
In a 9"x13" baking dish, add Olive oil and soaked rice. Combine gently to coat the rice in oil. Add the salt, cumin, turmeric powder, green chilies, onions, lima beans, lemon zest, and only half of the dill to the baking dish along with the 3 cups of water and gently combine.
3 Cups Water, 3 Tbsp. Extra Virgin Olive Oil, 1 Tsp. Salt, 1 Tsp. Turmeric Powder, 1 Tbsp. Cumin, 2 Long Green Chilies, 1 Medium Onion, 1 Cup Fresh Dill, 1 Cup Frozen Lima Beans, 1 tsp Lemon Zest
Cover the baking dish tightly with aluminum foil.
Bake in the oven at 400 F for 30 minutes, then remove the foil and bake for an additional 10 minutes.
Remove from the oven, add remaining dill and juice of half a lemon.
Dill, 2 Tbsp. Lemon Juice
Fluff the rice and enjoy :)