Cilantro Rice

Total Time:
32 min
5 min
5 min
22 min

6 to 8 servings


Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    33 Reviews
    4 33
    0/1000 characters
    Your Rating:
    Sort by: 
    A good, solid recipe. However, on the 3rd attempt, I did make a few adjustments. I used 2 cups of cilantro and used a little less salt, about 1/2 T. I felt it was a bit too salty and overpowering before. I also added some fresh lime juice at the end. Success!! Everyone loved it!
    Tried this the other night with the chipotle chicken I made and it was a complete knock out! I loved it so much and I can't wait to make it again! So easy!
    Great, tasty and simple. If you don't use low sodium chicken broth, put less salt. This is getting added to our regular dishes!
    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.
    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!
    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.
    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!
    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!
    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.
    Pretty good. I definitely will use regular salt next time...
    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!
    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!
    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!
    We really enjoyed this rice. I did scale back the cilantro, I made 1/2 the recipe and used a whole jalapeno (that is what I had with a hand full of cilantro. My husband loves cilantro and I like it in moderation so it was a compromise. It had great flavor and was a wonderful side to our fiesta chicken. Will make again!
    The cilantro flavor was way too strong and overpowering and I didn't even use as much as the recipe called for. It would not be on my list of favorite foods and it didn't turn out as I expected but I guess if you love cilantro it could be the dish for you.
    We made this rice to go with our sweet pork tacos...what a grand side! My family WILL be making this to accompany this dish and whatever other dinner we can think of. I love the flavors. We didn't have enough chicken broth and had to doctor it up a bit, but I can't find anything to complain about. BRAVO!




























































































































































































    I just made this and can't believe how delish it was! I used a whole jalapeno (seeded) and almost a whole bunch of cilantro, stems + leaves. Used basmati rice to go with the indian food I paired it with.
    The Goes with so much more than mexican food, if you like cilantro.
    This was a wonderful dish. I am thinking that Carrie from Hayward, Ca. Is just a hater of Aida! LOL Someone needs to get a life!
    I love cilantro, but this rice dish was awful. I will never make it again. This is the second dish of Aida's I have made that turned out awful. I love to cook, and use many chef's recipes from FoodNetwork and they normally turn out wonderful, but I am really disappointed with this one.
    Very good I was concerned about the serrano pepper so I used 1/2 I could have used the whole pepper. Very good family liked will make again. Also very easy.
    I've made this recipe three times now and for a different group of family and friends each time and its been a hit every single time. This rice works well with almost any ethnic dish whether you're cooking mexican or caribean food. Its great and oh so easy. The cilantro is not overwhelming at all. I now have people asking me to bring it for pot luck dinners and other get togethers. Its now a staple in our household and will be for many years to come. Way to go Aida!
    but still really delicious. Maybe cut back to 1/2 tablespoon. The rice was a pretty green that would make any dish look elegant. Very light tasting too even with the large amount of cilantro that can sometimes be overpowering in some dishes. Would make again.
    But with almost every recipe I try, I have to make changes. Instead of salt I use Sazon Goya seasoning packets. Most of these will have salt in them, but one in particular that I like is called "Complete and Natural", with no salt. There is a wide variety of these seasoning packets for rice dishes, meat dishes, or a combination. Any Latino market will have them, as well as Wal-Mart and many supermaket chains. Try adding some roasted poblanos and/or fresh roasted corn cut from the cob. I'm adding a can of organic black beans to some leftover Cilantro Rice to go with dinner tonight.

    This dish turned out great. I usually cook rice in a saucepan but perhaps a large frying pan, as suggested in this repcipe, is better. This recipe was easy and the rice was cooked perfectly. Highly recommended.
    My rice was much greener looking than the one in the picture but it still tasted good. I used the full amount of chicken broth but would take out 1 cup next time because it was too much. I added 1/2 cup extra of rice and took the top off of the skillet after 15 minutes so the liquid was all absorbed. I too cut back on the salt and it tasted fine in the end. I added lime juice like others suggested and that too was a good addition. All in all, the rice tasted great that had a little "kick" to it. My teenager gobbled this up so didn't have leftovers:(
    I wonder if the person who said it was too salty used regular chix broth instead of low-sodium... Since I didn't have any low-sodium broth, I used regular, but didn't add any salt.

    I also used my rice cooker and changed the liquid amounts to relect what a rice cooker uses (it uses less liquid).
    Mine did not come out light and fluffy like apparently it is supposed to. That being said, however, the rice did taste authentically mexican. I added lime juice both when cooking (about 1/4 cup) and spritzed lime juice on top of the rice just before serving. I don't think it would have been very good at all w/ o the lime juice. Also, I used a poblano pepper instead of a serrano (not as hot).
    oil 1 oz/248 ; onion 3 oz/27 ; WHITE rice 16 oz/1664
    This is outstanding. It is not only the best Mexican rice but the best rice dish I've ever had. Everyone thats had it agrees.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Poblano Pepper-Cilantro Rice

    Recipe courtesy of Emeril Lagasse