Loved it. Rinse? I forgot to rinse it! Came out perfectly.
Photo: Erin Kunkel; Styling: Nissa Quanstrom
Fresh and green from the cilantro, this makes a nice change from the more typical red Mexican rice.
Yield: Makes 8 cups (serving size: 1 cup)
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Amount per serving
- Calories: 168
- Calories from fat: 31%
- Protein: 4.7g
- Fat: 5.9g
- Saturated fat: 1g
- Carbohydrate: 24g
- Fiber: 0.7g
- Sodium: 259mg
- Cholesterol: 13mg
- 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.
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