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Zesty Cilantro Rice

bettyskitchen's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Onion 1 Small, chopped
  Jalapeno pepper 1 , seeded and finely chopped
  Garlic 2 Clove (10 gm), chopped
  White rice 2 Cup (32 tbs) (I Used Jasmine Rice; You May Use Any Regular Uncooked Rice—Not Instant)
  Canned chicken broth 14 1⁄2 Ounce
  Canned water 14 1⁄2 Ounce
  Canned green chiles 4 Ounce
  Salt 1⁄2 Teaspoon
  Chopped cilantro 3⁄4 Cup (12 tbs) (Lightly Packed)
Directions

In a large deep saucepan, heat 2 tablespoons olive oil over medium high heat. Add 1 small chopped onion and cook, stirring constantly, for 2 minutes. Add 1 finely chopped jalapeno pepper and 2 cloves chopped garlic, and cook for about 2 minutes, stirring constantly, until onion is soft and clear. Add 2 cups white rice and cook, stirring constantly, for about 2 minutes, until rice is lightly toasted and translucent. Add a 14.5-oz. can chicken broth and a 14.5-oz. can of water. Bring to a boil and stir in 4 oz. diced green chiles and ½ teaspoon salt. Cover, reduce heat to low, and cook about 17 minutes, or until liquid is absorbed and rice is tender. Stir in ¾ cup chopped fresh cilantro just before serving. Ladle into a nice serving bowl and serve immediately. I served my Cilantro Rice with Grilled Summer Vegetables, Grilled Jumbo Shrimp, and Melon Salad. I will be uploading the Grilled Shrimp tomorrow. I hope you enjoy the Cilantro Rice! My family really likes this recipe! --Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4
Add some flair to your boring rice with zesty cilantro. Quick and easy, this green-tinted rice is relatively simple to make and gets cooked in minutes. Loaded with onions, jalapeno peppers, garlic, green chilies and cilantro, this zesty rice is all you need to fill up your gut on hungry weeknights. Tune into the video recipe for more on this.

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