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Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.
Photograph by Con Poulos
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By mrmxxrc
nocity, 41
on May 14, 2012
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Made this dish exactly as instructed. Used NewCastle Brown Ale for the beer. I love all the flavors and think it was spot on. Thank You Chef.
By cfclements24
Northfield, MN
on October 15, 2011
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This was delicious and super easy! I used vegetable broth and parsley (instead of cilantro, and agree with Wstekng that it needs a bit more liquid in order to cook through. It was a bit salty, so next time I will lessen the salt. I used Sam Adams Boston Lager, and the dish was a great compliment to baked lemon pepper chicken breasts. Enjoy!
By Wstekng
Acton, CA
on July 11, 2011
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I love this recipe. I used vegetable broth in stead of chicken and added an additional cup (3 cups of veggie broth I don't think the rice would have been fully cooked through without more liquid and it worked out perfect. I also reduced the salt to two tsp's and it was plenty salty. My beer of choice was Fat Tire. This recipe is a keeper...delicious!
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