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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love cilantro and rice, so this is a match made in heaven. Ingredients:
1 bunch fresh cilantro |
2 tablespoons canola oil |
1 1/2 cups long grain rice |
2 minced garlic cloves |
3 cups chicken stock |
1 medium onion, finely chopped |
3/4 teaspoon salt |
Directions:
1. Combine the cilantro and stock in a blender and mix to a smooth puree. Heat the oil in a large heavy saucepan. Add the onion and cook voer medium heat for two minutes, stirring with a wooden spoon. Add the garlic and cook until the onion is soft but not brown, stirring occasionally, 2 minutes more. Add the rice and cook until the grains are shiny and aromatic. Add the cilantro stock mixture and salt and bring to a boil. Reduce the heat to low. Cover and cook until the rice is tender, 20 minutes. Remove the pan from the heat. Remove the lid, drape with a dish cloth over the rice and replace the lid. Let the rice stand for 5 minutes or until the liquid is absorbed. Fluff the rice with a fork and serve.
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