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.
- 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
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.