Cilantro Rice
Updated June 16, 2021
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 1tablespoon vegetable oil
- 1tablespoon onion powder
- 1bunch cilantro, stems and leaves separated, both finely chopped
- 1cup long-grain white rice, such as jasmine or basmati
- ½teaspoon kosher salt (Diamond Crystal), plus more to taste
- 1large jalapeño, thinly sliced
- Juice of ½ lime, plus more to taste
Nutritional analysis per serving (4 servings)
69 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
- Step 2
Add 1½ cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
- Step 3
Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.
Private Notes
Comments
An excellent recipe. Have to say this is the first time I've used onion powder as a base for cooking rice rather than chopped onion, but it works just fine. Do make sure stems and leaves are finely chopped. Used closer to a small whole lime for juice at the end. Olive oil in place of vegetable...personally preference. Rice just burst with flavor and texture. Used with Jalapeno Grill Pork chops from Mr. Kim. What a fabulous meal! Thanks very much.
This is a nice and simple recipe. The cilantro+lime+rice combination is common in South Indian cooking: see masalaherb.com/cilantro-lime-rice-recipe/ (This recipe also uses fresh onion, ginger, garlic, turmeric, plus tempered mustard seeds). One variant of this recipe (which I prefer) replaces 1/3rd of the water (for the rice) with yoghurt, conferring a nice tang.
I did this in a rice cooker to avoid tending a pot on the stove: do the stems/fats in a small skillet or saucepan, then pour them over the rice in the basin of the rice cooker. Add the water, turn it on and let it cook—comes out perfectly. I’d also add salt with the water rather than at the end.
This is really great just as written. I tried it with shallots one time but preferred it with the onion powder as called for in the recipe.
Made this straight in the rice cooker. Works well.
Fantastic chipotle dupe!