Fresh and green from the cilantro, this makes a nice change from the more typical red Mexican rice.
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.
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.
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.
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