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.
- 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
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.
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