Mexican Green Cilantro Rice
Mexican Green Cilantro Rice
I tried this after having something like it at El Tiempo (Washington Ave). I added a little salt to taste after it was cooked and the cilantro garnish just before serving is strongly recommended. I used only 2 jalapenos and it was barely spicey, so if you want it spicey, double the peppers
Mexican Green Cilantro Rice
* 1 cup cilantro leaves, plus extra leaves for garnish
* 1 onion, chopped
* 2 jalapenos, chopped (leave in the seeds)
* 1 3/4 cups chicken or vegetable broth plus 2-3 Tablespoons, divided
* 2 Tablespoons olive oil
* 1 1/2 cups long grain white rice
* 2 cloves garlic
* 1 teaspoon salt
Combine the cilantro, half of the chopped onion, jalapenos, and 2-3 Tablespoons of the broth in a blender and puree until smooth; transfer from the blender to a small bowl so it's ready to add later. Heat the oil in a large saucepan over medium-high heat. Add the rice and stir to coat. Continue to cook, stirring constantly, until the rice begins to brown. Add the rest of the chopped onion and the garlic and continue cooking on medium low heat (you don't want to burn the garlic) until the onion is translucent. Add the cilantro puree and stir to evenly coat the rice. Add the broth and salt and bring to a boil. Reduce to low heat, cover and simmer for about 20 minutes, or until all the broth has been absorbed. Remove from heat and let sit for five minutes. Fluff with a fork and top with cilantro leaves for garnish, if desired.
Mexican Green Cilantro Rice
* 1 cup cilantro leaves, plus extra leaves for garnish
* 1 onion, chopped
* 2 jalapenos, chopped (leave in the seeds)
* 1 3/4 cups chicken or vegetable broth plus 2-3 Tablespoons, divided
* 2 Tablespoons olive oil
* 1 1/2 cups long grain white rice
* 2 cloves garlic
* 1 teaspoon salt
Combine the cilantro, half of the chopped onion, jalapenos, and 2-3 Tablespoons of the broth in a blender and puree until smooth; transfer from the blender to a small bowl so it's ready to add later. Heat the oil in a large saucepan over medium-high heat. Add the rice and stir to coat. Continue to cook, stirring constantly, until the rice begins to brown. Add the rest of the chopped onion and the garlic and continue cooking on medium low heat (you don't want to burn the garlic) until the onion is translucent. Add the cilantro puree and stir to evenly coat the rice. Add the broth and salt and bring to a boil. Reduce to low heat, cover and simmer for about 20 minutes, or until all the broth has been absorbed. Remove from heat and let sit for five minutes. Fluff with a fork and top with cilantro leaves for garnish, if desired.
Re: Mexican Green Cilantro Rice
This looks like a good one. I will give it a try.
- larry long shadows
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Re: Mexican Green Cilantro Rice
Great recipe!
- 4 Barrel Rambler
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Re: Mexican Green Cilantro Rice
Outside of cereal, my cooking skills suck, so please forgive what might seem to be obvious. Are you adding cooked rice or uncooked rice to the recipe?
Thanks,
Mark
Thanks,
Mark
Re: Mexican Green Cilantro Rice
Uncooked rice browned in the oil - long grain Basmatti rice is my preference.4 Barrel Rambler wrote:Outside of cereal, my cooking skills suck, so please forgive what might seem to be obvious. Are you adding cooked rice or uncooked rice to the recipe?
Thanks,
Mark
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Re: Mexican Green Cilantro Rice
Wow! This sounds really good. I am going to have to try this next time I make some blackened trout. Do you have anything else that could go good with this? Any fish recipes?? My mouth is watering already! Thanks for sharing this!!
Re: Mexican Green Cilantro Rice
this sounds great Ill have to give it a try.
Re: Mexican Green Cilantro Rice
I'm making a batch for dinner tonight, to go with fish tacos and beans.farman wrote:this sounds great Ill have to give it a try.
Re: Mexican Green Cilantro Rice
Found a recipe for salmon 2 servings in one cup of orange juice, cook Salmon till done turning as needed, reduce orange juice and place over each serving with sides, Great dish took only about 1/2 hour to do