Easy Cilantro Rice
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Cilantro rice is a colorful and flavorful Latin side dish. It pairs well with nearly every protein and is quick and easy to make.
What is Cilantro Rice?
This cilantro rice recipe comes to me from my friend, Michelle. A few families met one evening for a concert and picnic. Since we were going to be listening to music from South America, we all brought something to fit that theme.
I can’t remember what I brought, since all I could do was eat Michelle’s “green rice.” One bite just knocked my socks off! The “green” comes from a cilantro sauce and green serrano peppers. It’s sometimes referred to as Peruvian green rice.
It seems as though cilantro rice should be really spicy, but it’s actually more medium spicy. I know that’s subjective, but it’s only 2 small chiles for the whole recipe. If you’re not a fan of spicy food, substitute jalapenos, which are much milder.
I know there are a whole slew of you out there who abhor cilantro. I don’t think I’ve ever met a “cilantro neutral” person. Most either love or hate it.
My sister-in-law is in the dislike camp, and when I served this cilantro rice at one family event, I warned her. She tried it, and declared that it was the only cilantro dish she’d ever tasted that she liked.
Seriously, it even converts non-cilantro enthusiasts!
How to Make Cilantro Rice
To make this Peruvian cilantro rice, you’ll need:
- yellow onion
- garlic
- serrano chiles (or jalapenos for a milder version)
- long grain rice
- chicken broth (vegetable broth for vegan or vegetarian)
- cilantro
- olive oil
- white wine vinegar
- cumin
- salt (this is my absolute favorite salt!)
- pepper
Begin by sauteing the onion, garlic and serrano chile. Add the rice and broth, and cook until tender.
While the rice is cooking, make the cilantro dressing. Puree all the ingredients in a blender or food processor. You can do this step ahead of time. Refrigerate the cilantro dressing until ready to use.
Allow the cooked rice to cool completely, about 45 minutes, before tossing it with the dressing. You can spread it out on a platter or baking sheet to allow it to cool faster.
Cilantro Rice FAQs
Do you serve cilantro rice warm or cold?
You can serve this rice at room temperature or chilled.
What goes well with cilantro rice?
This recipe goes well with any Mexican or Latin dish, or virtually any protein. I love to pair it with Slow-Cooker Green Chile Pork , Tacos al Carbon or Quick Chicken Tacos.
Can you make this recipe vegan or vegetarian?
For a vegetarian or vegan version, simply substitute the chicken broth for vegetable broth.
Can you make this rice ahead of time?
There are two ways you can make this rice dish ahead of time. First you can prepare the whole recipe and when cooled, cover and refrigerate. In fact, the consensus in our house is that it’s actually better the second day.
The second way is to make the cilantro sauce and refrigerate it. Then finish the dish the next day.
Have you made this cilantro rice recipe? Let me know in the comments!
Cilantro Rice
Ingredients
- 1 Tablespoon olive oil
- 1 large yellow onion
- 4 cloves garlic minced
- 1 Tablespoon seeded serrano chiles
- 2 cups long-grain white rice
- 3 1/4 cups chicken broth or vegetable broth for vegetarian/vegan
- 3/4 teaspoons kosher salt
- black pepper
- Cilantro Dressing:
- 1 bunch cilantro stems removed
- 1/2 cup olive oil
- 2 1/2 Tablespoons white wine vinegar
- 1 garlic clove
- 1/2 teaspoon cumin
- 1/2 teaspoon minced seeded serrano chile
Instructions
- In a large pot, heat 1 Tablespoon oil over a medium heat. Add onions, 1 Tablespoon (or more), minced serrano chile, and sauté about 8 minutes. Add 4 cloves minced garlic and sauté another minute or two.
- Add rice, broth and salt, stir and bring to a boil. Reduce heat to low, cover and cook until rice is tender and broth is absorbed, about 15-20 minutes.
- While rice is cooking, in a food processor or blender, combine cilantro, 1/2 cup olive oil, white wine vinegar, 1 garlic clove, cumin and 1/2 teaspoon (or more) minced seeded serrano chile. Puree until smooth. Set aside.
- Transfer rice to a bowl and cool, stirring occasionally, about 45 minutes. Toss with cilantro dressing and adjust seasoning salt and black pepper if needed.
- Serve warm or chilled.
I make my rice in a rice cooker, do you think I could make the sauce and add it to the uncooked rice and water then prepare the rice as usual. This sounds so delicious I want to try it!
totally! I think you’d just need to sauté the onions, garlic and chiles separately and then add it to the rice when it’s done.
Cynthia, I am in the love cilantro camp and my mother is in the opposite camp. I would absolutely love this spicy rice dish. It’s jam packed with fresh flavor!
Fortunately my whole family loves cilantro…but I know a lot of families that are divided!
I need to make a trip out to the Huntington Gardens again. Such a beautiful and inspiring place to be! I’ve had cilantro rice on my radar to try for awhile now, and have yet to make it. You’ve reminded me to do so and may have to start with this great recipe! Thanks for sharing. 😉
One of my favorite places to visit! You really need to see it if you haven’t been for a while!
This is beautiful! I love the fresh flavors, such a perfect and versatile side dish!
Thank you! It’s one of my family’s favorite side dishes!
If this even converts the cilantro haters out there it must be a winner! I am in the love cilantro club so know this is the perfect dish for me!
This looks delicious! Your steps and pictures make this recipe really easy to follow too. On my to make list!
I live in the UK and we call it corriander. I love the flavour as it is so fresh, I have never used it in a rice dish before, but I will have to give it a try.
We call the seeds coriander and the leaves cilantro. In Asian communities it’s referred to as Chinese parsley. It’s definitely a staple here in Southern California where Mexican food is prevalent! I hope you enjoy it!
The spicier the rice, the better, I say!
It is flavorful and delicious. Rice is one of my favorite side dishes to a meal. There are so many good ways to make it, including this one.
Just this past weekend I ordered ingredients to prepare Cilantro Brown Rice! Now to do it.
I’ve never tried it with brown rice, but I’ll bet it will be good.
This looks like a fantastic recipe, I love cilantro and I love rice! what a perfect combination. Thanks for sharing.
You’re welcome! Thank you.
I don’t have any white wine vinegar, will Mirin or plan Chardonnay work?
Do you have lime juice? Neither of those would really work.
I put it on my grocery list. Thank you for replying.
I LOVED this – such a comfort food – I’m using it as a rice base to a BBQ’d salmon with jalapeno peach salsa. I used the canned Chile peppers vs. the serrano peppers for a mild heat. I also added a nob of butter to the onion/garlic saute. It turned out really well. thanks!
Thank you! I appreciate it! all those additions sound wonderful!
Hey Cynthia! Love the cilantro rice. Thanks for sharing! I linked to it from my buttery smoked lobster tail recipe as a great side dish. Thanks again!
Thank you! I’m headed over to share to my social channels!
thank you! Pinned/yummed/tweeted and rated!
This is the BEST cilantro rice recipe! It will be a regular side dish for me, not just when I’m serving Mexican food. So delicious!