Cilantro Rice

Cilantro RiceRecipe
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Fresh and green from the cilantro, this makes a nice change from the more typical red Mexican rice.
Makes 8 cups (serving size: 1 cup)


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3 tablespoons olive oil
2 1/2 cups jasmine rice, rinsed and drained
1/2 white onion, chopped
2 large garlic cloves
1 bunch cilantro, stem ends trimmed
1 qt. reduced-sodium chicken broth, divided
1 teaspoon kosher salt


Total: 45 Minutes

1. Heat oil in a large pot over medium heat. Add rice and cook, stirring often, until starting to turn golden in spots, about 8 minutes. Stir in onion and cook until translucent, about 4 minutes.

2. Meanwhile, combine garlic, cilantro, 2 cups broth, and the salt in a blender; whirl until smooth, about 2 minutes. Pour over rice and stir in remaining 2 cups broth.

3. Bring to a boil, reduce heat to low, cover, and cook until rice is tender to the bite and liquid has been absorbed, 15 to 20 minutes.

Created date

September 2013

Nutritional Information

Calories 168
Caloriesfromfat 31 %
Protein 4.7 g
Fat 5.9 g
Satfat 1 g
Carbohydrate 24 g
Fiber 0.7 g
Sodium 259 mg
Cholesterol 13 mg