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

Ingredients:

• 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.)

Friday Night Dinner Part 2

Well, obviously I have not been in the kitchen this week. This "staycation" turned into a little vacation and I've been spending most of my time on the road, poolside, or at the beach. Not a bad way to pass time, huh? With that said, I still need to post pictures and update you on our little dinner party from last week.

We had such a great time! I was a little stressed at first since dinner was to be on the table at 7:30 and I didn't leave the grocery store until around 5...with a list of chores still waiting for me. Somehow, things came together wonderfully.

Roasted BBQ Chicken:

Courtsey of Christian Haines

1 Chicken cut into pieces (2 each of: Breasts, Thighs, Wings, and Drumsticks)

1 Large Yellow Onion
Olive Oil
16-18 oz. of Barbeque Sauce (Bullseye or Sweet Baby Rays)
Spice Rub Ratios (didn't really measure the spices but here is an estimated guess)
3 parts Brown Sugar
2.5 parts Kosher Salt
1 part Garlic Powder
1 Part Paprika
1/2 Part Cayenne Pepper
1/2 Poultry Seasoning


Directions:
Mix the spices together until homogenous. Coat both sides of the chicken thoroughly with the rub and refrigerate for at least 30 minutes and up to 4 hours.

Preheat the oven to 375 degrees.

Add olive oil to skillet and brown the chicken until a golden brown crust forms on all sides.

Slice the onion and coat the bottom of a 9 x 13 pyrex casserole dish.

Place the chicken in the dish and add enough barbeque sauce to cover

the chicken.



Cook for 35-45 minutes, or until the breasts are done.