Coriander and jalapeno rice

Excellent hot or at room temperature, goes well with grilled fish or chicken.

Makes  4-5 servings

  • 1 jalapeno pepper
  • 2 green onions
  • 1 cup (250 mL) coarsely chopped romaine lettuce, about 3 leaves
  • 1 cup (250 mL) lightly packed coriander leaves
  • 2 garlic cloves, peeled
  • 2 (10-oz/284 mL) cans undiluted chicken broth or 2 ½ cups (625 mL) chicken bouillon
  • 1 Tbsp (15 mL) olive oil
  • 1 ½ cups (735 mL) long-grain rice
  •  ½ tsp salt
  1. Seed and coarsely chop jalapeno.
  2. Thickly slice onions.
  3. In a blender or food processor, whirl jalapeno, onions, romaine, coriander and garlic until pureed.
  4. Pour puree into a 4-cup (1 L) measuring cup, then add undiluted broth and some water, if necessary, to make 4 cups (1 L).
  5. Heat oil in a large saucepan set over medium-high heat.
  6. Add rice.
  7. Stir until all grains are well coated with oil and shiny, from 1 to 2 minutes
  8. Stir in puree-broth mixture and salt.
  9. Bring to a boil over high heat.
  10. Then cover, reduce heat to low and simmer until rice is tender and liquid is absorbed, from 18-to 20 minutes.
  11. Let rice stand at least 5 minutes before serving.
  12. Fluff with a fork and serve.




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