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Coriander-and-jalapeño rice




Source of Recipe


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List of Ingredients




1 jalapeño pepper
2 green onions
1 cup ( 250 mL) coarsely chopped romaine lettuce, about 3 leaves
1 cup ( 250 mL) lightly packed coriander leaves
2 garlic cloves, peeled
2 (10-oz/284-mL) cans undiluted chicken broth or 2-1/2 cups (625 mL) chicken bouillon
1 tbsp ( 15 mL) olive oil
1-1/2 cups ( 375 mL) long-grain rice
1/2 tsp ( 2 mL) salt



Recipe



1. 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).

2. 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.

3. 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.