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Cilantro Rice Recipe

Cilantro Rice

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on November 21, 2012

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    This was my first time making cilantro rice. Plucking the cilantro from the stem was time consuming but I think there's probably an easier way I don't know about. Once that was done everything else was a piece of cake. The timing was perfect. The rice was firm but not hard. The rice taste better on day two which is a plus.

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  • on July 30, 2012

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    My husband and I both loved this recipe. I had to cook it a bit longer than it suggested, just be sure to test it for tenderness. Will use even more cilantro next time because we love it! Was looking for an alternative to my traditional Mexican rice, and I found it! Thanks!

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  • on July 19, 2012

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    Hands down this is the best cilantro rice - definitely restaurant quality. One guest actually groaned with pleasure as she ate it. Served with a grilled pork roast with mojo marinade and sauce.

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  • on May 20, 2012

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    FABULOUS! My entire family loved it. Followed it to the letter, and it was just what we were looking for. We also added a bit of lime juice at the end - perfection. Thank you Aida!

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  • on May 19, 2012

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    This was very disappointing. I had high hopes, but my family and I hated this rice. I ended up throwing it all away. It had NO flavor, was not spicy, and was a bit crunchy. I followed the recipe exactly. I won't make this dish again!

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  • on March 08, 2012

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    I loved this rice dish. Made extra to keep in fridge for other dinners too. Makes a great side dish for steaks and chicken and seafood.

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  • on February 27, 2012

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    Pretty good. I definitely will use regular salt next time...

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  • on December 22, 2011

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    Great recipe! Very flavorful. Only made one small change -- used 2-1/2 cans of chicken broth (instead of 3-1/2 and one (1 can of beef broth. Yum!

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  • on April 17, 2011

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    Tasty! I love cilantro so I had to make this. I did do a few things differently:
    1. Instead of kosher salt I used a tablespoon of chicken flavor bouillon. (rice was just right, not too salty
    2. I used 2 seeded serrano chiles (the rice wasn't spicy at all, next time for a spicy variation I'll probably use at least 4 and/or keep some seeds in.
    3. I added the juice of one lime to the cilantro mixture.

    Although I made some adjustments Aida's recipe is a great starting point. Its a keeper!

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  • on February 23, 2011

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    This rice was delicious! This will work with an mexican dish, especially fish tacos. I kept the seeds in the pepper and used a whole bushel of cilantro. I made it with brown rice which meant that I had to cook this rice for 45 mins instead of 15 mins. I also used 4 cloves of garlic and kosher salt. Yummy!

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