Cilantro Rice

Mexican, Caribbean

This fragrant and fresh rice is a specialty dish at Cafe Pasqual's in Santa Fe, NM. The lime and salt contribution to the rice makes a quality accompaniment to Mexican dishes.
2 3/4 cups water
1 teaspoon kosher salt
1 1/2 cup long-grain rice

seasoning mix:
1 cup coarsely chopped cilantro sprigs
1/4 white onion, coarsely chopped
1/4 cup chopped green onions, green part only
2 tablespoons lime juice, freshly squeezed
1/2 jalapeño, stemmed and seeded
1 teaspoon olive oil
1 Select a heavy-bottom 3-quart saucepan. Fill with water and salt. Bring to a boil over high heat, then add the rice. Cover with lid and lower heat to very low. The rice should be done in 20 minutes. Remove from stove, keep covered, and rest for 5 minutes.

2 Use blender to combine seasoning mix until just incorporated. If necessary, add a tablespoon or so of water to help blades move freely.

3 With a fork, stir cilantro mixture into the rice and serve.

servings  use metric
original recipe yield: 8 Servings
Notes Note: NOTE When making season mix, most blenders fail to chop small amounts. Use an immersion blender, or simply finely mince everything. Derived from 'Cooking With Cafe Pasqual's.'

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