Prep 15 mins
Cook 15 mins
Cooled with cilantro and scallions, this rice is also heated with a chile kick.
- 1 1⁄2 cups long-grain white rice
- 2 cups water
- 1 1⁄2 teaspoons kosher salt
- 1 cup fresh cilantro, loosely packed
- 1⁄2 cup white onion, chopped
- 1⁄4 cup scallion, chopped
- 1 1⁄2 tablespoons fresh jalapenos, including seeds, chopped
- 1 1⁄2 tablespoons fresh lime juice
- 1 teaspoon olive oil
- Bring rice, water, and 1 t salt to a boil in a 1 1/2-2 quart heavy saucepan, then reduce heat to low and cover pan with a tight, fitting lid. Cook 20 minutes.
- Remove from heat and let stand, covered, 5 minutes. Remove lid and fluff rice with a fork.
- While rice is cooking, puree cilantro, onion, scallion, jalapeno, lime juice, olive oil and remaining 1/2 t salt in blender( if necessary add 1 to 2 T water to facilitate blending).
- Add mixture to rice and stir with a fork until combined well.
Other than using sprouted brown rice, I made as directed except I used parsley instead of cilantro because it's what I had on hand. Very good! Thanks Peggy! Made for PAC, spring 2014.
This is an interesting way to prepare rice. Some unadventurous eaters might turn their nose up at it, which happened when we served it, but overall the mix of flavours is quite interesting.
This was wonderful. It was a great side dish to go along with steak. We did leave the jalapeno out for tonight's dinner because one of our guests has issues with spicy stuff. But, next time I make it, I'll definitely use the jalapeno as we love spicy! Thanks, Peggy for a great recipe.