Mexican Cilantro Rice (Green Rice)
Aromatic rice dishes don't get much tastier than this Mexican coriander rice. Bursting with herbal taste and aroma, it's a delightful addition to any Mexican-inspired banquet.
Servings: 4
Calories: 255kcal
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves
- 1 green chilli
- ½ tsp ground cumin
- 1 cup cilantro leaves tightly packed, finely chopped
- 2 cups vegetable stock or chicken stock, or water
- ½ tsp salt
- 1 tbsp olive oil
- 1 cup rice
Instructions
- Rinse the rice in a sieve until the water runs nearly clear. Set aside.
- In a jug or blender, thoroughly blend the coriander and broth. Set aside.
- Sauté the onion, garlic, chilli, and cumin until softened in a small saucepan.
- Combine rice with sautéed ingredients, pour in coriander broth, and simmer without stirring. Cover and cook over low heat.
- Cook for 10-12 minutes until water is absorbed and rice starts to stick.
- Remove from heat, cover with a tea towel, return the lid and let it rest for 30 minutes before fluffing with a fork.
Notes
Serving & Storage Suggestions
- Serving: Coriander rice offers versatility, complementing various dishes like grilled meats, soups, stews, enchiladas, fajitas, tacos, and salads. Utilize it as a base for a nutritious burrito bowl, topped with chicken, beans, avocado, and cheese.
- Storage Fridge: Store leftover coriander rice in an airtight container in the fridge for 4-5 days.
- Storage Freezer: Freeze in single portions; lasts for 3+ months. Reheat in the microwave until hot, stirring occasionally to prevent scorching.
Nutrition
Calories: 255kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 804mg | Potassium: 125mg | Fiber: 2g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg