Cafe Pasqual's Cilantro Rice

Cooled with cilantro & scallion, this rice is also heated with a chile kick. Adapted from Gourmet magazine - July 2006.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups long grain white rice
• 2  cups water
• 1 1⁄2 teaspoons kosher salt
• 1  cup  loosely packed fresh cilantro
• 1⁄2 cup  chopped  white onion
• 1⁄4 cup  chopped scallion
• 1 1⁄2 tablespoons  chopped  fresh jalapenos, including seeds
• 1 1⁄2 tablespoons fresh lime juice
• 1  teaspoon olive oil

Directions

1. Bring rice, water & 1 teaspoon salt to a boil. Reduce heat, cover pan & simmer 20 minutes.
2. Remove from heat and let stand, covered, for 5 minutes. Remove lid & fluff with a fork.
3. While rice is cooking, using a blender, puree cilantro, onion, scallion, jalapeno, lime juice, olive oil & remaining 1/2 teaspoon salt. (If needed, can add 1-2 tablespoons water to get a smooth puree.).
4. Add mixture to rice & stir with a fork till well blended.