Cilantro Rice

Ingredientes

1½ cups long-grain white rice, rinsed and drained

Kosher salt

2 cups lightly packed fresh cilantro, roughly chopped

1 jalapeño chili, stemmed, seeded and roughly chopped

3 scallions, roughly chopped

3 medium garlic cloves, peeled

2 tablespoons extra-virgin olive oil

1 teaspoon lime juice, plus lime wedges, to serve

Instruções

In a medium saucepan over high, stir together the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer, then cover, reduce to low and cook until the liquid is absorbed, 15 to 20 minutes.

Meanwhile, in a blender puree until smooth ¼ cup water, 1 teaspoon salt, the cilantro, jalapeño, scallions, garlic and oil, about 1 minute. If necessary, add additional water 1 teaspoon at a time to reach a smooth consistency.

When the rice is done, remove the pan from the heat, lift the cover, then drape a kitchen towel over the pan. Replace the cover and let stand for 5 minutes.

Using a fork, gently fluff the rice. Add the cilantro puree and lime juice, then gently fold in. Serve with lime wedges.

Notas

Don’t fluff the rice immediately after cooking. Covering the pan with a towel and allowing the rice to rest for 5 minutes prevents the grains from turning mushy when the cilantro puree is folded in.

This colorful side dish can be turned into a light main by topping it with fried eggs. To keep the flavor and color of cilantro fresh and bright, we blend the herb with a few aromatics until smooth, then mix the puree into the rice after the grains are cooked.