Recipe courtesy of Aida Mollenkamp
Total:
32 min
Prep:
5 min
Inactive:
5 min
Cook:
22 min
Yield:
6 to 8 servings
Level:
Easy
Healthy
Total:
32 min
Prep:
5 min
Inactive:
5 min
Cook:
22 min
Yield:
6 to 8 servings
Level:
Easy
Healthy
Total:
32 min
Prep:
5 min
Inactive:
5 min
Cook:
22 min
Yield:
6 to 8 servings
Level:
Easy
Healthy

Ingredients

  • 3 1/2 cups packed cilantro leaves (about 3 ounces)
  • 3 medium garlic cloves
  • 1 medium serrano chile, halved lengthwise and seeded
  • 3 1/3 cups low-sodium chicken broth
  • 1 tablespoon vegetable oil
  • 1/2 cup minced yellow onion
  • 2 cups long-grain white rice
  • 1 tablespoon kosher salt

Directions

Watch how to make this recipe.

Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.

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