Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total Time:
45 Mins
Makes 8 cups (serving size: 1 cup)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

DaveChambers's Review

November 04, 2013
Loved it. Rinse? I forgot to rinse it! Came out perfectly.

piacere's Review

October 04, 2013
Great flavors and texture. Subbed basmati rice for the jasmine and didn't rinse so it didn't take as long to toast up in the olive oil toasting stage. Really delicious and the house smelled great from the onion, garlic and cilantro in the mix while the rice simmered. This was delicious with the Easy Lamb Birria in the same Sunset issue. But I can imagine this rice pairing well with all kinds of dishes. A keeper.

johnandmeg's Review

September 29, 2013
Great Flavor and real good dish!! Easy to prepare

Lintu123's Review

September 27, 2013