Coriander and jalapeño rice
1
- Prep Time8 mins
- Total Time32 mins
- Makes5 servings
© 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 10g, Carbohydrates 45.6g, Fat 4.5g, Fibre 1.1g, Sodium 992mg.