I'm familiar with cilantro rice from Mexican cuisine, and I created this recipe to have alongside some quesadillas I served with pinto beans, corn, onions and guacamole. The next day I had the leftovers with an asian slaw and my cumin Spice Rub Baked Cod. And last week I prepared it with Garlic and Herb Chicken Thighs, and steamed broccoli and green beans with tahini sauce. So I guess it's fairly versatile. I love the sweetness that the onion brings to the dish, providing a nice contrast to the spice of the cilantro. This rice would be a great addition to a burrito, and would make a nice accompaniment for pork or beef as well.
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 small yellow onion, diced
- 1.5 cups white Jasmine rice
- 1/2 cup packed cilantro, chopped
Heat the olive oil over medium heat in a sauce pan. Add the onion and and garlic, and sauté until soft and golden. Add the rice and stir it around for a few minutes, allowing the grains to toast and become fragrant.
Add water and cook per package specifications. Once the rice has cooked, fluff it with a fork and stir in the fresh cilantro.