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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
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