Prep 15 mins
Cook 30 mins
I love cilantro and rice, so this is a match made in heaven.
- 1 bunch fresh cilantro
- 2 tablespoons canola oil
- 1 1⁄2 cups long grain rice
- 2 minced garlic cloves
- 3 cups chicken stock
- 1 medium onion, finely chopped
- 3⁄4 teaspoon salt
- Combine the cilantro and stock in a blender and mix to a smooth puree. Heat the oil in a large heavy saucepan. Add the onion and cook voer medium heat for two minutes, stirring with a wooden spoon. Add the garlic and cook until the onion is soft but not brown, stirring occasionally, 2 minutes more. Add the rice and cook until the grains are shiny and aromatic. Add the cilantro stock mixture and salt and bring to a boil. Reduce the heat to low. Cover and cook until the rice is tender, 20 minutes. Remove the pan from the heat. Remove the lid, drape with a dish cloth over the rice and replace the lid. Let the rice stand for 5 minutes or until the liquid is absorbed. Fluff the rice with a fork and serve.
I used 1 cup of rice and adjusted the remaining ingredients. I suggest you may want to be careful with the salt as I used 1/2 tsp. and a little too much with the saltiness of the chicken stock. I used cilantro which had been in fridge for a couple of weeks and I think it had lost some of its flavor. I'm not rating as I think this would have been much better with fresh cilantro.
I'm so glad I found this recipe! It was wonderful rice! I only used about 1/2 of the bunch of cilantro. This will be made again!! Thank you!
If I could give this recipe 10 stars, I would. The large amt. of cilantro seemed as if it would be too much- but no... it's perfect. This is a super delicious, aromatic, fresh tasting recipe. Really wonderful alongside grilled fish tacos and black beans. Thanks for sharing!!!! Made for Spring 09, PAC! :)