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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooled with cilantro and scallions, 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 scallion, chopped |
1 1/2 tablespoons fresh jalapenos, including seeds, chopped |
1 1/2 tablespoons fresh lime juice |
1 teaspoon olive oil |
Directions:
1. Bring rice, water, and 1 t salt to a boil in a 1 1/2-2 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, 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 t salt in blender( if necessary add 1 to 2 T water to facilitate blending).
4. Add mixture to rice and stir with a fork until combined well.
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