Cilantro Rice

Jul 31, 2012 @ 2:45 PM
Posted by Richard Sandoval, Special Contributor

Nutrition

Cal/Serving: 571
Daily Value: 29%
Servings: 4

Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	19g	30%
Saturated	5g	23%
Trans	0g	0%
Carbs	86g	29%
Fiber	0g	2%
Sugars	4g	0%
Protein	11g	23%
Cholesterol	13mg	4%
Sodium	1873mg	78%
Calcium	24mg	2%
Magnesium	46mg	12%
Potassium	342mg	10%
Iron	1mg	8%
Zinc	1mg	10%
Vitamin A	427IU	9%
Vitamin C	30mg	50%
Thiamin (B1)	0mg	9%
Riboflavin (B2)	0mg	12%
Niacin (B3)	5mg	23%
Vitamin B6	0mg	15%
Folic Acid (B9)	25µg	6%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	1mg	7%
Vitamin K	37µg	46%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	9g	0%

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Try this Latin-inspired side dish that goes well with fish, chicken, and steak. Cilantro adds a refreshing herbal flavor to the rice, while a little poblano pepper is blended in for some kick. It's an easy recipe that's sure to please everyone at the table.

See all recipes with cilantro.

INGREDIENTS

3 cups chicken or vegetable stock
1 bunch cilantro
1/2 bunch chives
1 clove garlic
1/4 yellow onion, peeled
1 poblano pepper, stemmed and seeded
1 tablespoon unsalted butter
1/4 cup soybean oil
2 cups Carolina rice
1 tablespoon kosher salt

DIRECTIONS

In a saucepan, bring the stock to a simmer. In a blender, combine the cilantro, chives, garlic, onion, and poblano pepper. Add the butter and half of the warm stock. Set aside.

In a saucepot, heat the oil over medium heat. Add the rice and sauté for 5 minutes, constantly stirring. Add the mixture from the blender and the rest of the stock, bring to a boil for 1 minute, and reduce the heat to a simmer. Cook for 3 minutes and add the salt. Reduce the heat to low and cook, covered, for 15-20 minutes.