Cilantro Rice

Cilantro Rice Recipe
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)

Recipe from


Recipe Time

Total: 45 Minutes

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


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


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.


Amelia Ceja, Napa Valley, California,

October 2013
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