Cilantro Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
322 kcal
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Course
Side Dish
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Cuisine
South American
Cilantro Rice
Description
This Cilantro Rice recipe starts with onions, garlic, and serrano chiles sautéed to develop a savory base. The rice is then cooked in chicken broth with seasoning, absorbing rich flavors and moisture. While the rice cooks, a cilantro dressing is prepared by blending cilantro, olive oil, white wine vinegar, garlic, cumin, and minced serrano chile to create a tangy, herbaceous sauce with a touch of heat.
The cooked rice is cooled slightly and then tossed with the cilantro dressing. This process coats the grains, infusing them with fresh, bright flavors and a slight kick from the chiles. The texture is fluffy with a fragrant aroma. It can be served warm or chilled, adapting to different meal settings.
This recipe provides flexibility by suggesting brown rice as a substitute with increased cooking time and liquid. Adjustments to the level of heat are easy by altering the amount or type of chile used, making the rice suitable for a range of taste preferences.
Ingredients
- 1 Tablespoon olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 Tablespoon serrano chiles seeded
- 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, and coarsely chopped
- 1/2 cup olive oil
- 2 1/2 Tablespoons white wine vinegar
- 1 clove garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon serrano chile seeded, minced
Instructions
- In a large pot, heat 1 Tablespoon oil over a medium heat. Add chopped onions, 1 Tablespoon (or more), minced serrano chile, and sauté about 8 minutes, stirring occasionally.
- Add 4 cloves minced garlic and sauté another minute or two. Until garlic is fragrant.
- 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. Store leftover rice in an airtight container in the refrigerator.
Notes
- You can substitute brown rice for long-grain white rice, increasing liquid and cooking time accordingly.
- Increase serrano chile quantity to add more heat if preferred.
- For milder flavors, replace serrano chiles with canned mild green chiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 2mg | 1% |
| Sodium | 577mg | 24% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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