Cilantro Rice
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Fresh and green from the cilantro, this makes a nice change from the more typical red Mexican rice.
How to Make It
Step 1
1
Heat oil in a large pot over medium heat. Add rice and cook, stirring often, until starting to turn golden in spots, about 8 minutes. Stir in onion and cook until translucent, about 4 minutes.
Step 2
2
Meanwhile, combine garlic, cilantro, 2 cups broth, and the salt in a blender; whirl until smooth, about 2 minutes. Pour over rice and stir in remaining 2 cups broth.
Step 3
3
Bring to a boil, reduce heat to low, cover, and cook until rice is tender to the bite and liquid has been absorbed, 15 to 20 minutes.
Ingredients
3 tablespoons olive oil
2 1/2 cups jasmine rice, rinsed and drained
1/2 white onion, chopped
2 large garlic cloves
1 bunch cilantro, stem ends trimmed
1 qt. reduced-sodium chicken broth, divided
1 teaspoon kosher salt
Directions
Step 1
1
Heat oil in a large pot over medium heat. Add rice and cook, stirring often, until starting to turn golden in spots, about 8 minutes. Stir in onion and cook until translucent, about 4 minutes.
Step 2
2
Meanwhile, combine garlic, cilantro, 2 cups broth, and the salt in a blender; whirl until smooth, about 2 minutes. Pour over rice and stir in remaining 2 cups broth.
Step 3
3
Bring to a boil, reduce heat to low, cover, and cook until rice is tender to the bite and liquid has been absorbed, 15 to 20 minutes.
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