Thursday, September 15, 2011

Cilantro Rice

My friend cooked dinner and served this rice. I loved it so much that I made it the next night! The original recipe is called Mexican Rice with Cilantro Dressing, but it's so versatile that I have renamed it cilantro rice and encourage you to make it as a side to go with anything! It's very easy to make although a bit time consuming with all of the chopping. The recipe also suggest the rice sit for 1.5 hours, but that is not necessary. Plus, it smells to delicious to wait that long!

Cilantro Rice
Courtesy of Epicurious, discovered by Karen Merriwether

  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon minced seeded serrano chiles
  • 2 cups long-grain white rice
  • 3 1/4 cups low-salt chicken broth (use vegetable broth if vegetarian)
  • 3/4 teaspoon salt
  • cilantro dressing (recipe follows)

    cilantro dressing:
  • 1 1/4 cups (packed) coarsely chopped fresh cilantro
  • 1 cup olive oil
  • 5 tablespoons white wine vinegar
  • 2 garlic cloves, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon minced seeded serrano chile

Directions for Cilantro Dressing:
Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.) 
Directions for Rice:
Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. 

Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup cilantro dressing to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

No comments:

Post a Comment