Cilantro Rice               

 tags (edit): @Tried @3 Star @Vogel Easy Gourmet Magazine Side Dish  

 

Cooled with cilantro and scallion, this rice is also heated with a chile kick.

Ingredients

1 1/2 cups Long-grain white rice
2 cups Water
1 1/2 teaspoons Kosher Salt
1 cup Fresh cilantro loosely packed
1/2 cup White onion chopped
1/4 cup Scallions chopped
1 1/2 tablespoons Fresh jalapeno chopped, including seeds
1 1/2 tablespoons Fresh lime juice
1 teaspoon Olive oil


 

Instructions
 1. Bring rice, water, and 1 teaspoon salt to a boil in a 1.5- to 2-quart heavy saucepan, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes.

2. Remove from heat and let stand, covered, for 5 minutes. Remove lid and fluff rice with a fork.

3. While rice is cooking, puree cilantro, onion, scallion, jalapeno, lime juice, olive oil, and remaining 1/2 teaspoon salt in a blender (if necessary, add 1 to 2 tablespoons water to faciliate blending). Add mixture to rice and stir with a fork until combined well.

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Yields: 6 Servings
     Gourmet magazine, July 2006, page 14

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