Coriander and jalapeño rice

1

PREP TIME

8 min

TOTAL TIME

32 min

Makes

5 servings

Coriander and jalapeño rice

© Royalty-Free/Masterfile


Ingredients

  • 1 jalapeno
  • 2 green onions
  • 1 cup coarsely chopped romaine lettuce , about 3 leaves
  • 1 cup lightly packed cilantro leaves
  • 2 garlic cloves , peeled
  • 2 284-mL cans undiluted chicken broth , or 2 1/2 cups chicken bouillon
  • 1 tbsp olive oil
  • 1 1/2 cups long-grain rice
  • 1/2 tsp salt

Instructions

  • Seed and coarsely chop jalapeño. Thickly slice onions. In a blender or food processor, whirl jalapeño, onions, romaine, coriander and garlic until puréed. Pour purée into a 4-cup (1-L) measuring cup, then add undiluted broth and some water, if necessary, to make 4 cups (1 L).
  • Heat oil in a large saucepan set over medium-high heat. Add rice. Stir until all grains are well coated with oil and shiny, from 1 to 2 minutes.
  • Stir in purée-broth mixture and salt. Bring to a boil over high heat. Then cover, reduce heat to low and simmer until rice is tender and liquid is absorbed, from 18 to 20 minutes. Let rice stand at least 5 minutes before serving. Fluff with a fork and serve with grilled fish or chicken. Excellent hot or at room temperature.

Nutrition (per serving)

  • Calories
  • 269,
  • Protein
  • 10 g,
  • Carbohydrates
  • 45.6 g,
  • Fat
  • 4.5 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 992 mg.