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Cilantro Rice

Cilantro Rice

This dead-simple, vibrant green rice comes together with loads of cilantro and a blender.

By J.M. HirschMay 31, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This colorful side dish can be turned into a light main by topping it with fried eggs. To keep the flavor and color of cilantro fresh and bright, we blend the herb with a few aromatics until smooth, then mix the puree into the rice after the grains are cooked.

Tip

Don't fluff the rice immediately after cooking. Covering the pan with a towel and allowing the rice to rest for 5 minutes prevents the grains from turning mushy when the cilantro puree is folded in.

Ingredients
  • 1½

    cups long-grain white rice, rinsed and drained

  • Kosher salt

  • 2

    cups lightly packed fresh cilantro leaves and tender stems, coarsely chopped

  • 1

    jalapeño chili, stemmed, seeded and roughly chopped

  • 3

    scallions, roughly chopped

  • 3

    medium garlic cloves, peeled

  • 2

    tablespoons extra-virgin olive oil

  • 1

    teaspoon lime juice, plus lime wedges, to serve

Step 1

In a medium saucepan over high, stir together the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer, then cover, reduce to low and cook until the liquid is absorbed, 15 to 20 minutes.

Step 2

Meanwhile, in a blender puree until smooth ¼ cup water, 1 teaspoon salt, the cilantro, jalapeño, scallions, garlic and oil, about 1 minute. If necessary, add additional water 1 teaspoon at a time to reach a smooth consistency.

Step 3

When the rice is done, remove the pan from the heat, lift the cover, then drape a kitchen towel over the pan. Replace the cover and let stand for 5 minutes.

Step 4

Using a fork, gently fluff the rice. Add the cilantro puree and lime juice, then gently fold in. Serve with lime wedges.

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