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Photo: Erin Kunkel; Styling: Nissa Quanstrom

Cilantro Rice

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

Sunset OCTOBER 2013

  • Yield: Makes 8 cups (serving size: 1 cup)
  • Total:45 Minutes


  • 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.

Nutritional Information

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

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Cilantro Rice recipe