Day 3 of Cinco week!
Oh.My.RICE!!! This zesty side dish is my new go-to rice when I am making fajitas, tacos …well, I really don’t need an excuse to make it. This is far better than the kind you get on the side with your chimichanga (insert pronunciation from the movie Napoleon Dynamite here) at Don Pablos. I think what makes it is the addition of the Cilantro Vinagrette.
This is an adapted recipe from an old issue of Gourmet, possibly from the 90’s. I have had it written down on a card in my recipe box for years!
|Before the cilantro dressing……|
Zesty Cilantro Rice
1 TB olive oil
1 lg onion, diced
4 cloves garlic, minced
1 TB of Serrano chile, seeded and finely chopped, more if you like it hot
2 C long grain rice
3 1/4 C chicken broth or stock
Pinch of salt
1/2 C cilantro dressing (recipe follows)
Heat oil in a large skillet on medium heat. Add onion, garlic, and Serrano. Sauté until translucent along with spinach of salt, for about 9 minutes.
Mix in the rice And sauté for 2 minutes. Add the broth and bring to a boil. Reduce heat, cover and allow to cook until liquid is absorbed and rice is tender.
Remove from heat and allow to cool for a bit. Add the dressing, combine to coat the rice and serve.
1 1/4 C cilantro,chopped and packed
1 C olive oil
5 TB white wine vinegar
2 cloves garlic
1 tsp ground cumin
1 tsp Serrano chile, seeded and chopped
Combine the ingredients in a food processor, pulse until smooth. Season with salt and pepper. Great on fish, veggies and in this rice.