Recipes
Cilantro Rice
Flecked with jalapeños and fresh herbs, this versatile side is the perfect accompaniment to tacos or saucy beans.
- Serves
6–8
- Time
30 minutes
Serve this spicy cilantro rice with our grilled fish tacos and black beans—or with tacos of your choice or even chili. The herbal purée comes together quickly in a food processor and adds tons of flavor.
Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.
Ingredients
- 1 cup cilantro leaves
- ½ cup parsley leaves
- 2 Tbsp. olive oil
- 2 garlic cloves, sliced
- 1 celery stalk, coarsely chopped
- 1 jalapeño, seeded and coarsely chopped
- 1 small onion, coarsely chopped
- 2 cups basmati rice
- Kosher salt and freshly ground black pepper
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Instructions
Step 1
In a food processor, purée the cilantro, parsley, oil, garlic, celery, jalapeño, and onion. Transfer to a medium pot and bring to a simmer over medium heat. Cook, stirring occasionally, until fragrant and slightly thickened, about 4 minutes. Add the rice and 1½ cups of water and bring to a boil over high heat. Cover, turn the heat to low, and cook until the liquid is absorbed and the rice is tender, 12–15 minutes. Fluff with a fork and season to taste with salt and black pepper.
- In a food processor, purée the cilantro, parsley, oil, garlic, celery, jalapeño, and onion. Transfer to a medium pot and bring to a simmer over medium heat. Cook, stirring occasionally, until fragrant and slightly thickened, about 4 minutes. Add the rice and 1½ cups of water and bring to a boil over high heat. Cover, turn the heat to low, and cook until the liquid is absorbed and the rice is tender, 12–15 minutes. Fluff with a fork and season to taste with salt and black pepper.
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