Cafe Pasqual's Cilantro Rice

"Cooled with cilantro & scallion, this rice is also heated with a chile kick. Adapted from Gourmet magazine - July 2006."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by averybird photo by averybird
photo by Cook In Northwest photo by Cook In Northwest
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:




  • Bring rice, water & 1 teaspoon salt to a boil. Reduce heat, cover pan & simmer 20 minutes.
  • Remove from heat and let stand, covered, for 5 minutes. Remove lid & fluff with a fork.
  • 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.).
  • Add mixture to rice & stir with a fork till well blended.

Questions & Replies

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  1. RedVinoGirl
    I think I'm in the minority here. This had WAY too strong of a cilantro taste for us (and we love cilantro!) to the point that it overwhelmed the dish a bit. It was decent...but if I tried it again, I would cut the cilantro in at least half! I even thinned the puree' a bit with some water since it was thicker than it should have been. But still really strong for us. Glad we tried it. Thanks for posting.
  2. Cook In Northwest
    I simply love this rice! It is such a pretty color and a nice alternative to Spanish rice with Mexican style food. I added about 1/2 cup of pinion nuts after the puree to the rice. I remember thinking the green rice at Cafe Psqual's in Santa Fe had pinon nuts when I ate it there.<br/><br/>A word of caution - don't overdo the jalapeno pepper. If you do, it will overpower the other flavors. I did the first time I made this, since I like jalapeno, but it was a mistake.
  3. averybird
    I loved this rice! It has a great flavor and I didn't think the cilantro was too much. I used green chiles in place of jalapeno and chives from my garden for the scallion. Otherwise followed pretty closely. Served with corn tortilla quesadillas, ranchero beans, and a simple guacamole- this was one of the best meals I've had in awhile. Will definitely make again. THANK YOU SusieQusie! [Made for Zaar Chef Alphabet Soup]
  4. Classy Gal
    If you are a cilantro lover like myself, you are going to love this rice dish! Even my 10 yr. old, who doesn't care for rice, enjoyed it! I made it as a side dish with some sweet Italian sausages, complimented it perfectly. One change is I just used Minute Rice (4 cups cooked), came out great!
  5. Docs Mom
    Loved this recipe! Easy to make. So versatile, can serve with mexican food or if you just want a great kicked up rice dish!!


  1. White Rose Child
    I found this truly fantastic! Since rice doesn't agree with my digestion, I used millet instead. Also, guess who didn't have any jalapenos because she forgot to buy them? *sigh* So I just threw in some crushed dried chilies which lent it a nice bit of heat without burning the mouth out. The flavors are so simple but- I took my first bite and went "WOW!" SOOO happy I tagged it! Thanks for posting!
  2. Tamaretta
    This was very good with King Ranch Chicken - I used all green onions instead of the white onion/scallion mix and left out the jalapeno. Very fresh tasting! Thanks for posting!
  3. Leslie
    Outstanding rice dish! I made it exactly as written, except I subbed in Basmati Rice for the long grain white. I don't think this changed the outcome of the recipe at all. A perfect blend of hot and spicy, with the cooling cilantro and lime juice, we LOVED this! Thanks Susie, made for Aussie Swap #7 :)
  4. Swan Valley Tammi
    I served this for the first time for guests, so I left out the jalapenos and used 2 cups of rice with only 1/4 c. onions to tone down the flavour a little. (Also used green onion instead of scallion.) Served with Recipe#114352, so a milder tasting side dish was perfect. We were all very impressed with the results. Next time I will use the called-for amounts of onions and rice for a more intense flavour. Lovely colour!
  5. dragngirle
    Very very good! I made the following changes, instead of jalapeno peppers I used green chili peppers and instead of scallions i used green onions. Also I used leftover regular white rice from Chinese restaurant. Reheated on stove, adding about cup of water & tbsp. of olive oil. I Didnt puree cilantro, onion, green onion, green chili peppers, lime juice and olive oil, instead just chopped them down as fine as could with a knife (and cut down on the amount called for approximately in half).


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