 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. Printer-Friendly Version: 
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?
Karly
8/13/2011 01:57:15 am
Hi Rebecca! Leave a Reply. |
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