Cilantro Rice

Cilantro Rice
Staff Writer
Cilantro Rice
Stock.XCHNG/mathey

Cilantro Rice

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.

4
Servings
882
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
36g
51%
Saturated Fat
9g
38%
Cholesterol
129mg
43%
Carbohydrate, by difference
97g
75%
Protein
42g
91%
Vitamin A, RAE
39µg
6%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
42mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
51µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
146mg
46%
Manganese, Mn
5mg
100%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
546mg
78%
Selenium, Se
33µg
60%
Sodium, Na
717mg
48%
Water
92g
3%
Zinc, Zn
6mg
75%

Cilantro Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Cilantro Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.