Photo: Cilantro Rice Recipe
Ingredients
- 3 1/2 cups packed cilantro leaves (about 3 ounces)
- 3 medium garlic cloves
- 1 medium serrano chile, halved lengthwise and seeded
- 3 1/3 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 1/2 cup minced yellow onion
- 2 cups long-grain white rice
- 1 tablespoon kosher salt
Directions
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.
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By Chelle0110
California
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.
By aliciacs
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!
By Betts2833
Wayzata,, MN
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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