Cilantro Rice
This spicy cilantro rice makes a great side for fish tacos. Todd Coleman

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.

Yield: serves 6-8


  • 1 cup cilantro leaves
  • 12 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


  1. 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.