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Nutrition Facts
Serving Size 1 (102g) Recipe makes 6 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth
Calories 283
Calories from Fat 44		(15%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 200mg		8%
Potassium 148mg		4%
Total Carbohydrate 53.9g		17%
	Dietary Fiber 2.3g	9%
	Sugars 1.6g
Protein 4.8g		9%
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Cilantro Rice

Recipe #28113 | 40 min | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Izzy Knight
May 13, 2002

I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss.

SERVES 6 -8 (change servings and units)

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 large jalapeno, seeded and minced
2 cloves garlic, minced
2 cups white rice (Japanese best)
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 (4 ounce) can diced green chilies (mild)
1/2 teaspoon salt
3/4 cup lightly packed chopped cilantro

Directions

1
In a large heavy saucepan, heat oil over medium high heat.
2
Add onion and cook 2 minutes.
3
Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
4
Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
5
Pour in broth and 1 can water and bring to a boil.
6
Stir in chiles and salt.
7
Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
8
Stir in cilantro just before serving.

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Featured Reviews for This Recipe

From: GeeGeesmommy

On Oct 22, 2009

I found this when I was looking for something to go with Caribbean Jerk Chicken. I definitely found the perfect match! I followed the recipe exactly and my whole family LOVED it. Thank you for this yummy recipe!

0 people found this review helpful

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From: Chef #1407655

On Oct 7, 2009

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From: Sue L

On May 20, 2002

Fragrant and delightful, I found this rice to be a great change of pace from the usual tomatoey-gunky Spanish rice one comes to expect when having a Southwestern or Mexican meal. I found I didn't require the called for amount of olive oil, as I just sprayed the pan with olive oil spray and made do, as a low-fat alternative. Also, when the rice was finished, it was slighty wet, which may have been due to the type rice I used, but in any case, I remedied it by placing a clean towel between the lid of the pan and securing tightly and allowing it to rest for 10-15 minutes while the towel absorbed the excess moisture. At that point the rice was light and fluffy as could be! Great rice recipe, Izzy, it went well with chicken fajitas and my sizzling chile garden salsa...my husband just loves this- and I'm sure I'll make this often to get on his good side!

5 people found this review helpful

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From: diest

On Dec 25, 2006

I really liked this rice. I made this to go with my Spanish style roast pork for Christmas - I used a combo of fresh jalapeno/serrano peppers & scallions and added a can of drained black beans. I did not have a can of green chiles on hand so I omitted it. I can definately see this as a side dish or in a burrito. Thanks for posting this!

1 person found this review helpful

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