This Mexican-style rice dish gets its flavor from a mixture of cilantro, garlic and chile pepper that's blended and added to simmering rice.
1 cup fresh cilantro
2 cloves garlic
1 fresh jalapeño chili, stemmed
2 1/2 cups vegetable broth
2 teaspoons olive oil
1 1/2 cups long-grain white rice
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/3 cup grated carrot
Fresh cilantro sprigs
How to Make It
In a blender, whirl 1 cup cilantro, garlic, chili, and 1 cup broth until smooth.
In a 3- to 4-quart pan over medium heat, stir oil, rice, onion powder, and cumin until rice is pale golden, 5 to 8 minutes. Stir in cilantro mixture, remaining broth, and carrot. Cover, bring to a boil over high heat, then reduce heat and simmer until liquid is absorbed, about 18 minutes.
If desired, season to taste with salt. Garnish with cilantro sprigs.