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Recipe courtesy of Aida Mollenkamp

Cilantro Rice

  • Level: Easy
  • Total: 32 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 22 min
  • Yield: 6 to 8 servings
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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


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