Green Cilantro Rice

"This is wonderfully flavored Mexican rice. I love to serve it with chicken enchiladas. It is a must try if you love cilantro."
 
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photo by WiGal photo by WiGal
photo by WiGal
photo by PaulaG photo by PaulaG
Ready In:
45mins
Ingredients:
10
Yields:
1 cup
Serves:
6
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ingredients

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directions

  • Saute in butter the garlic, onion and jalapenos until soft.
  • Add uncooked rice.
  • Stir constantly until rice is slightly brown.
  • Pour in chicken broth.
  • Stir in the cilantro, cumin, salt and pepper.
  • Pour in a baking dish if you pan is not oven friendly. Cover with a tight fitting lid.
  • Bake at 350 for 30- 45 minutes until rice is soft.
  • Fluff and serve hot.

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Reviews

  1. Great recipe! Served this with Chicken Enchiladas #23052 by Wendy W88. I prepared it on the stovetop as suggested by others, otherwise I didn't change a thing. Thanks for posting!
     
  2. I can't handle spicy, HOWEVER, I made this yesterday, along w/157068 and I liked this one over that one! (I might combine the two dishes though!?) I used Poblano b/c it's milder and I really, really loved this!! Thanks
     
  3. This is insanely good! I used 2/3 of the cilantro before the pan went into the oven and then stirred the remaining 1/3 in before serving. I enjoyed this together with carne guisada 84098 from this site. The only thing I would change for next time would be to add some pico de Gallo to the combo! Wonderful! Thanks!
     
  4. Delicious and not too hot! Knew we would like as has our favorite ingredients. Made as posted including in oven because I needed my skillet to make recipe#70246 which goes perfectly with this. Next time I am going to try with brown rice.Thank you for posting.
     
  5. Very flavorful! I cooked completely on stovetop and added cilantro at end. Will be using this recipe again!
     
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Tweaks

  1. The smell is delicious and so is the taste of this rice without the jalapeno which I didnt add as we dont like spicy hot. I served the rice as Middle Eastern which worked perfect without the jalapeno. I replaced the butter with canola oil as we are dairy free. I used white Basmati rice which was great and homemade chicken stock, sea salt and freshly ground black pepper. I served this with Recipe #386289. I will definitely make this rice again.
     
  2. I have been looking for this recipe for years. It has a very nice flavor! It did seem very salty to me, but that could have been because I used homemade chicken broth. The only thing I changed was I added 4oz of canned chopped mild devained jalapenos instead of the 1-2 listed and I also used brown rice which was wonderful but needed to cook about an hour with double the chicken broth to keep it cooking. Thank you so much!!
     
  3. This was great rice! I loved it! I made this with the green chilies instead of jalapenos because that is what I had on hand and I also microwaved my rice instead of baking because I was in a time crunch to get dinner on the table. It came out wonderful! So keep that in mind if your oven is already full. We had this as a side dish with tacos and it was perfect. Thank you for sharing!
     

RECIPE SUBMITTED BY

I live 30 miles north of Dallas, TX. I work for JC Penney Home Office. I love being a wife and the mother of three beautiful girls ages 17, 7 and 22 months. (What the heck was I thinking??) We add Junior (a Boston Terrier pup) to the pack Christmas '04. I love to cook but don't have much time to. I am glad I found this site with people who appreciate food as much as I do. If I had the time and money I would start all over and become a professional chef!! Who knows........Maybe I'll win the lottery.
 
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