Posted by Jennifer (the RD) on June 20, 2012

This is a recipe my mom gave me years ago.  It is really easy to prepare and is a great departure from plain old rice.  🙂

3 1/2 C. loosely packed cilantro leaves

3 medium garlic cloves

1 medium jalapeno, seeded and halved

3 1/3 C. low sodium chicken broth

1 T. vegetable oil

1/2 C. minced yellow onion

2 C. whole grain white rice

1 T. kosher salt

Combine cilantro, garlic, pepper, and 2 cups of broth in a blender and process until smooth.

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.

Serves 6-8

 ♥ ♥