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Cilantro Rice

8/3/2011

2 Comments

 
Picture
This is a great way to dress up your rice, and a perfect side for Mexican/Tex-Mex food. It would be great the tostadas that I posted last week.
---Karly


CILANTRO RICE

1 cup rice
2 cups chicken stock/broth
½ onion, chopped
4 cloves garlic, finely chopped
Cumin to taste
Salt and pepper to taste
1 cup chopped fresh cilantro
Olive oil

Put a tablespoon or two of olive oil in a medium saucepan and heat over medium-high heat. Put the dry rice, the onion, and garlic in the pan and cook, stirring for 3-4 minutes; this will toast the rice a bit and help keep it from sticking together. Add cumin, salt, and pepper to taste and stir. Add the chicken stock and bring to a boil, then cover and turn the heat to low; simmer until all the liquid is absorbed, about 15- 20 minutes.



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2 Comments
Rebecca
8/12/2011 05:57:17 am

This recipe sounds delicious, and I just love your website/blogs! One question about this particular recipe: when is the cilantro added? Is it cooked with the rice, or folded into it after it is done?

Reply
Karly
8/13/2011 01:57:15 am

Hi Rebecca!

I forgot to put that in the recipe...I'm so glad you asked!! You fold the cilantro in after the rice is done. Enjoy!

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