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
- Ready In:
- 30mins
- Ingredients:
- 9
- 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
- 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.
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Reviews
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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. -
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. -
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] -
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! -
Loved this recipe! Easy to make. So versatile, can serve with mexican food or if you just want a great kicked up rice dish!!
see 9 more reviews
Tweaks
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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! -
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! -
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 :)
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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! -
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).
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>
