Cilantro Brown Rice
This rice dish is a new staple in our house. I’m not exaggerating when I tell you that I made this rice easily six times last month. It’s seriously that good and the flavors are insane.
I’ve used this rice in my blackened chicken tacos, as a side to my cilantro jalapeño grilled chicken, grilled fish or flank steak. It goes with anything.
You start building flavor by blending red onion, cilantro, garlic, jalapeño, salt and oil in your food processor to create a thick cilantro mixture. Your rice is going to soak all of this up while it simmers!
Then you cook the cilantro mixture in your sauce pot until it thickens into a paste, at which point you stir in your brown rice.
The rice gets even more flavor as it’s cooked with veggie or chicken stock for about 50 minutes.All of the credit for this recipe goes to Alex Thomopolous. I first discovered Alex’s site when I modified her yummy granola recipe. Then I stumbled across her hilarious YouTube page, where I found this beautiful, glorious rice. It sounds silly to go on and on about this rice. But you have to trust me. Flavor explosion.
Plus, her YouTube videos are hilarious. Check them out. (I also highly recommend Alex’s “Refried” Black Beans and Grilled Corn and Mango Salsa. Both recipes are also in the YouTube link above. I’ve made each of these probably five times this month as well.)
You will not be disappointed by this rice. Go make it and report back!
Hugs, kisses + yummy dishes… xoxo
Cilantro Brown Rice
- Total Time: About 1 hour
- YIELDS 4 Servings
- In your food processor, blend the red onion, cilantro, garlic, jalapeño, salt and vegetable oil until smooth.
- Heat a medium sauce pot over medium heat and add the cilantro mixture.
- Cook for 6-8 minutes, stirring often to prevent mixture from burning.
- As the moisture evaporates, the sauce will begin to look like a paste. Once this happens, stir in the brown rice and continue to cook, stirring often, for one minute.
- Pour in the stock and bring the rice to a boil.
- Once the rice begins to boil, cover with a tight fitting lid, reduce the heat to a simmer and cook for about 45-50 minutes, until the rice has absorbed the stock and is fully cooked.