This spicy Cilantro Rice goes great with Fish Tacos. This recipe first appeared with our Las Vegas issue, along with Beth Kracklauer's story True West.
- 1 cup cilantro leaves
- 1⁄2 cup parsley leaves
- 2 tbsp. olive oil
- 2 cloves garlic, sliced
- 1 small yellow onion, chopped
- 1 rib celery, chopped
- 1 jalapeño, stemmed, seeded and chopped
- 2 cups basmati rice
- Salt and freshly cracked pepper, to taste
In a food processor, puree the cilantro, parsley, oil, garlic, onion, celery, and jalapeño. Place in a 2-qt. saucepan and bring to a simmer over medium heat. Cook for about 4 minutes, until fragrant and slightly thickened. Add rice and 1 ½ cups water; increase heat to high. Bring to a boil and place a lid on the pot. Reduce heat to low and cook until rice is done, about 12-15 minutes. Fluff with a fork and season with salt and pepper.