Cilantro Rice

'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.

• Ready In: 30 mins
• Serves: 5-6

Ingredients

• 1  cup fresh cilantro
• 2  garlic cloves
• 1  jalapeno pepper, stemmed
• 2 1⁄2 cups vegetable broth
• 2  teaspoons olive oil
• 1 1⁄2 cups long-grain white rice
• 1  teaspoon onion powder
• 1⁄2 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.