Cilantro Rice

Name: Cilantro Rice
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 cup cilantro leaves; 1 ⁄ 2 cup parsley leaves; 2 tbsp. olive oil; 2 cloves garlic, sliced; 1 small yellow onion, chopped; 1 rib celery, chopped; 1 jalapeño, stemmed, seeded and chopped; 2 cups basmati rice; Salt and freshly cracked pepper, to taste

Serves
serves 6-8

TODD COLEMAN

This spicy Cilantro Rice goes great with Fish Tacos. This recipe first appeared with our Las Vegas issue, along with Beth Kracklauer's story True West.

Ingredients

1 cup cilantro leaves
¹⁄₂ cup parsley leaves
2 tbsp. olive oil
2 cloves garlic, sliced
1 small yellow onion, chopped
1 rib celery, chopped
1 jalapeño, stemmed, seeded and chopped
2 cups basmati rice
Salt and freshly cracked pepper, to taste

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Instructions

Step 1

In a food processor, puree the cilantro, parsley, oil, garlic, onion, celery, and jalapeño. Place in a 2-qt. saucepan and bring to a simmer over medium heat. Cook for about 4 minutes, until fragrant and slightly thickened. Add rice and 1 ½ cups water; increase heat to high. Bring to a boil and place a lid on the pot. Reduce heat to low and cook until rice is done, about 12-15 minutes. Fluff with a fork and season with salt and pepper.