Whipped up the other night specifically to use some fresh cilantro. Quite tasty. (Well overdue edit — like so many of the recipes I make, this isn’t one I created myself, think it came with the biweekly CSA mailout I get. Whoever first shared this around, thanks!)
· 3 1/2 cups packed cilantro leaves (about 3 ounces)
· 3 medium garlic cloves
· 1 medium serrano chile, halved lengthwise and seeded
· 3 1/3 cups low-sodium chicken broth
· 1 tablespoon vegetable oil
· 1/2 cup minced yellow onion
· 2 cups long-grain white rice
· 1 tablespoon kosher salt
Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.