Cilantro rice

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.


2 Responses to “Cilantro rice”

  1. Zen Says:

    Cilantro’s a bit much for me sometimes. I wonder what it would taste like if basil or mint was added to the mix?

  2. Ned Raggett Says:

    I’ve done basil rice combinations like that before, very tasty. Really the thing is to use this as a base for something else, though given the strong taste it’s good to have something neutral or lightly flavored/cooked.

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