Cilantro Rice
This cilantro rice is delicious either warm or cold and is perfect for pot lucks or picnics. Recipe from Epicurious. This recipe works equally well with brown or long-grain white rice. If you like more heat, increase the serrano chile. If you prefer milder flavors, substitute the serrano chile for canned, diced, mild green chiles.
Servings: 8
Calories: 318kcal
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.
Nutrition
Serving: 1g | Calories: 318kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 572mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg