Servings: 4
Fresh cilantro
3 ½ cups (3 oz)
3 cloves
Serrano chili pepper, halved, seeded
Reduced-sodium chicken broth
3 1/3 cups
Neutral oil
1 tbsp
Yellow onion, minced
½ cup
Long-grain white rice
2 cups
Kosher salt
1 tbsp
Easy Cilantro-Flavored Rice
15 m
40 m
Ready in:
55 m
  1. Blend cilantro, garlic, and serrano chili pepper with 2 cups broth until smooth.
  2. Add olive oil to a large frying pan preheated over medium-high heat; cook chopped onion until tender.
  3. Add dry rice, season with salt; stir well; cook for another 2 minutes.
  4. Add the cilantro broth and the remaining clear broth; stir to combine.
  5. Bring the rice to boil; reduce heat to low. Simmer under the lid until the rice is soft.
  6. Remove from heat; let rest for 5 minutes. Serve.