Cilantro Rice

I tried a new fish taco recipe the other night and made this rice recipe along with it.  It was easy and super delicious!

Enjoy!
Kirsten

CILANTRO RICE

1 cup cilantro sprigs, plus 2 tablespoons chopped leaves
1 clove garlic
2 cups low-sodium chicken broth
Kosher salt
1 tablespoon vegetable oil
2 3/4 cups medium-grain white rice

1)  Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree.  Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid.

2)  Heat the vegetable oil in a medium saucepan over medium-high heat.  Add the rice and cook, stirring, 1 minute.  Add the cilantro puree and bring to a boil.  Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes.  Remove from the heat and let stand, covered, 10 minutes.

3)  Stir the chopped cilantro into the rice and serve.

NOTES:

~I recommend using natural chicken broth with no MSG!

~I use grape seed oil because it's one of the healthiest oils you can use.  Stay away from regular corn and canola oils, as these are all GMO.

~I like to use Jasmine rice.

~Make sure to check on the rice, once the liquid is absorbed it will start to burn and stick on the bottom - mine did not take 20 minutes!