Cilantro Rice

"I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss."
 
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photo by cyaos photo by cyaos
photo by cyaos
Ready In:
40mins
Ingredients:
9
Serves:
6-8
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ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 large jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 2 cups white rice (Japanese best)
  • 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • 1 (4 ounce) can diced green chilies (mild)
  • 12 teaspoon salt
  • 34 cup lightly packed chopped cilantro
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directions

  • In a large heavy saucepan, heat oil over medium high heat.
  • Add onion and cook 2 minutes.
  • Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
  • Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
  • Pour in broth and 1 can water and bring to a boil.
  • Stir in chiles and salt.
  • Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
  • Stir in cilantro just before serving.

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Reviews

  1. Fragrant and delightful, I found this rice to be a great change of pace from the usual tomatoey-gunky Spanish rice one comes to expect when having a Southwestern or Mexican meal. I found I didn't require the called for amount of olive oil, as I just sprayed the pan with olive oil spray and made do, as a low-fat alternative. Also, when the rice was finished, it was slighty wet, which may have been due to the type rice I used, but in any case, I remedied it by placing a clean towel between the lid of the pan and securing tightly and allowing it to rest for 10-15 minutes while the towel absorbed the excess moisture. At that point the rice was light and fluffy as could be! :) Great rice recipe, Izzy, it went well with chicken fajitas and my sizzling chile garden salsa...my husband just loves this- and I'm sure I'll make this often to get on his good side! ;)
     
  2. UPDATE: This is a staple in our house - make it all the time. Always use all chicken stock - no water - better that way! Also add in a variety of other peppers (fresh green chile's etc.) and always use the larger can of roasted green peppers. LOVE IT!!! PS... 2 C rice makes enough for a large crowd. Cut down if small family..... PREV: Made this with Basmati rice and it was really really good! Served it for dinner with good friends. The wife saw my leftovers and asked to take some home! That's how good it was!
     
  3. A little disappointed after reading all the rave reviews. I left out the chiles as I thought some family members may not like them, and I was probably a little short on the cilantro, but didn't find this spicy at all. In fact if I were to make this again, I would half the rice and leave the seasonings the same(maybe even more cilantro) and just use the can of broth with no added water.
     
  4. Tried this recipe awhile ago and it was as fabulous then as it is now, I entered a cook off competition this past weekend with this recipe complimented with "Fabulous Oxtail" recipe and took 1st place, thank you to Izzy Knight for posting this great recipe. I used Basmati Rice and omitted the Chillies. 10/10 Superb recipe
     
  5. Delicious--much better than "Spanish" rice. I used white rice and omitted the jalapeno (just what I had on hand); it turned out very well. Made a great dinner with black beans seasoned w/ cumin and homemade salsa!
     
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Tweaks

  1. Holy Moly I made this rice SPICY!!! I used two good sized jalapenos instead of the chilies. Almost too spicy and I love spicy food! This had great flavor. I really enjoyed making my own flavored rice instead of buying the boxed rice. This is a keeper! It made a lot of rice too, next time I need to half it. We ate this with fish tacos.
     
  2. I am always on the lookout for new rice recipes and I thoroughly enjoyed this one. I used vegetable stock instead of chicken and cilantro is one of my favourite herbs. Enjoyed a big bowl of this rice for lunch.
     

RECIPE SUBMITTED BY

I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)
 
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