20 Reviews of Cilantro Rice

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!

From: Amber Matlock

On Feb 16, 2005

Good alternative to the traditional spanish rice. Had a good flavor, just not as bold as I would have liked. I think this would be best used in a recipe (like a burrito), not just as a side dish.

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!

From: liltle fruitcake

On Jun 19, 2008

This is so yummy! We are still eating on it as leftovers. Thank you.

From: doublebubble

On Jul 28, 2008

WOW. This rice is fabulous. Thanks for a great side dish. Jalapenos are banished from California grocery stores at the moment so I used two Anaheim peppers. Also have frozen half the recipe for a later dish.

From: cyaos

On Jan 7, 2008

We really liked this dish. We served it with recipe 36634 - Southwest Chicken with Chipolte Sauce and it was the perfect compliment, not too spicy but still full of flavour. I did double the garlic but otherwise kept everything else the same. Thanks for posting!

From: PanNan

On Jan 18, 2005

We all enjoyed this recipe very much. I didn't have a can of diced green chiles, so I used a mild salsa instead. It was perfectly cooked in the time indicated, and was just the right side dish for my Tacos a la Ninfa recipe. It makes a lot, which is no problem, since it will be enjoyed as leftovers. I'll make this again.

From: Sueie

On Mar 2, 2003

I am always on the lookout for new rice recipes and I thoroughly enjoyed this one. I used vegetable stock instead of chicken and cilantro is one of my favourite herbs. Enjoyed a big bowl of this rice for lunch.

From: SkysMama

On Nov 5, 2004

I'm only rating this 4 stars because the flavor was milder than I thought it would be (personal preference). To be fair, there's a restaurant where I live that makes a cilantro rice that I really like, which is why I tried this recipe, so maybe I was expecting something else. But, this was good and the rice turned out perfectly cooked. I served this with chicken enchiladas and it was a very nice change of pace from Spanish rice.

From: Leahcooks

On Aug 20, 2008

Great recipe for rice. We had it with tacos and black beans and it was wonderful. I omitted the jalepenos and chiles because we have some picky eaters in the family, but it was a nice, flavorful change to the usual mexi-rice. We loved it. I used Basmati rice, which was lovely!