Cilantro Rice

Mary K. W.'s Note:

'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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 5

• 1 cup fresh cilantro
• 2 garlic cloves
• 1 jalapeno pepper , stemmed
• 2 ½ cups vegetable broth
• 2 teaspoons olive oil
• 1 ½ cups long-grain white rice
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• 1⁄3; cup carrot , grated
• salt (optional)

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.

Reviews

[White Rose Child]

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!