Cilantro Rice

[Guest guest]

I have lots of recipes for Mexican-style rice, but this is one is

unusually good. I make it often and always make more than one

recipe, since my two teen-aged boys like to take a container of it

topped with a scoop of pinto beans for their school lunch the next

day. Kathy

 

 

 

* Exported from MasterCook *

 

Cilantro Rice

 

Serving Size : 4 Preparation Time :0:10

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh cilantro

2 cloves garlic

1 fresh jalapeno pepper -- stemmed

2 1/2 cups Vegetable Broth

2 teaspoons olive oil -- optional

1 1/2 cups long-grain white rice

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/3 cup grated carrot

salt

Fresh cilantro sprigs

 

In a blender, whirl 1 cup cilantro, garlic, chili, and 1 cup broth

until smooth.

 

In a 3- to 4-quart pan over medium heat, stir oil (if used), rice,

onion powder, and cumin until rice is pale golden, 5 to 8 minutes. (I

usually just dry-toast, stirring constantly.) Stir in cilantro

mixture, remaining broth, and carrot. Cover, bring to a boil over

high heat, then reduce heat and simmer until liquid is absorbed,

about 18 minutes.

 

If desired, season to taste with salt. Garnish with cilantro sprigs.

 

Source:

" Sunset Magazine "

S(Page):

" 102 "

Copyright:

" 1/97 "

Start to Finish Time:

" 0:35 "

T(Cooking Time):

" 0:25 "