Total Time
30mins
Prep 5 mins
Cook 25 mins

'Top Shelf' according to my son. I originally found this on RecipeCottage.com, but I guess that site is no longer available. So I wanted to post it on Zaar for safe keeping. I usually omit the carrot unless I just have some on hand. I don't think it adds that much to the recipe, other than color. While the recipe calls for 2 1/2 cups of vegetable broth, I usually just use one can and then add enough water to make 2 1/2 cups. We sometimes squirt a little lime juice on the rice as well ... really adds to the flavor.

Directions

  1. In a blender, whirl cilantro, garlic, jalapeno and 1 cup broth until smooth.
  2. In a 3-4 quart pan over medium heat, stir oil, rice, onion power and cumin until rice is a pale golden color, about 5 - 8 minutes.
  3. Stir in cilantro mixture, remaining broth, and carrot.
  4. Cover, bring to a boil over high head then reduce and simmer until iquid is absorbed, about 18 minutes.
  5. If desired, season to taste with salt.
Most Helpful

Delicious rice! It went great with a simple split pea dal. I halved the recipe; all the amounts of everything are perfect, and it's so simple. I really like the cilantro and other flavors that combine here. Thanks for posting!

White Rose Child January 02, 2009