I have found a new favorite side for our Tex-Mex meals. Green rice. It kind of makes me think of the Dr. Seuss classic. "I do not like green eggs and ham. I do not like them Sam I Am." A few of my kids say that about green rice. I've even had a couple skeptical, "What is this?" remarks, but I've yet to serve it to adults that didn't love it. I know that cilantro lime rice is really popular at fast food chains in the US like Chipotle or Freebirds. I've seen, and tried, plenty of copycat recipes I've found online but haven't felt they were too successful. I think its the local rice I use having a different stickiness. I feel like this rice takes cilantro lime rice to the next level though! This recipe is really adaptable to different contexts, as you'll see in the recipe, where there are multiple choices for various ingredients. At its core, this is just a spanish rice recipe, without the tomatoes, and with the addition of a cilantro dressing. I hope you'll try it as a side to your next meal of tacos, fajitas, enchiladas, taquitos or tostadas!
Cilantro Chimichurri Rice
For the chimichurri:
1 1/2-2 cups chopped cilantro, lightly packed
3 Tbs lime or lemon juice
2 Tbs vinegar (white wine, regular white, rice wine…)
2 garlic cloves
1 tsp cumin
1 tsp coriander
1 small pepper, deseeded (jalapeños, little red ones, etc)*
1/2 tsp salt
1/4 tsp black pepper
1/2 cup oil
For the rice:
1 Tbs oil
1/2 cup chopped onion
4 garlic cloves, minced
a few slices of a jalapeño or mini red pepper*, finely chopped
2 cups rice
4 cups chicken stock or broth
3/4 tsp salt
1/2 tsp cumin
To make the chimichurri sauce, place all ingredients except the oil into a blender. Puree until mostly smooth. With blender going, slowly pour in the oil until completely blended in. This can be made ahead stored in the fridge for about 2 weeks like any salad dressing.
When ready to make the rice, heat oil in a skillet that has a lid. Add onion, garlic, pepper and rice and sauté until the rice is showing whiter spots and onion is softening and slightly translucent. Stir in chicken broth, salt, and cumin. Bring to a boil, place lid securely on pan, and turn heat down to low. Cook for 15-20 minutes until rice is tender and liquid is absorbed. You may need to add an extra 1/4 cup or so of water if rice isn't done and liquid is already absorbed. You can move rice to a serving bowl or just leave in the skillet (fluff it around if you do, as all the onion will be on top). Drizzle the cilantro chimichurri sauce over the top to serve. As people dip in to serve it will mix in a bit. I usually only drizzle on about 1/2 to 2/3 of the sauce and then have extra for people to add if they like a heftier amount!
Notes:
Citrus and vinegars: I've done various combinations of the lime or lemon juice and vinegars. I like it best with a slightly heavier lime flavor. But this could be made with just vinegar too. Whatever you do, put in 5 Tbs of vinegar or citrus or a combo of the two.
Peppers: I have made this with pickled jalapeño slices and with the little bitty red peppers from local Chinese markets. Both work fine. Just use some type of hot pepper that will give it a very slight kick and depth of flavor. Its not spicy using just one red, deseeded pepper or 3-5 slices jalapeño in both the cilantro sauce and the rice.
Cilantro Chimichurri Rice
For the chimichurri:
1 1/2-2 cups chopped cilantro, lightly packed
3 Tbs lime or lemon juice
2 Tbs vinegar (white wine, regular white, rice wine…)
2 garlic cloves
1 tsp cumin
1 tsp coriander
1 small pepper, deseeded (jalapeños, little red ones, etc)*
1/2 tsp salt
1/4 tsp black pepper
1/2 cup oil
For the rice:
1 Tbs oil
1/2 cup chopped onion
4 garlic cloves, minced
a few slices of a jalapeño or mini red pepper*, finely chopped
2 cups rice
4 cups chicken stock or broth
3/4 tsp salt
1/2 tsp cumin
To make the chimichurri sauce, place all ingredients except the oil into a blender. Puree until mostly smooth. With blender going, slowly pour in the oil until completely blended in. This can be made ahead stored in the fridge for about 2 weeks like any salad dressing.
When ready to make the rice, heat oil in a skillet that has a lid. Add onion, garlic, pepper and rice and sauté until the rice is showing whiter spots and onion is softening and slightly translucent. Stir in chicken broth, salt, and cumin. Bring to a boil, place lid securely on pan, and turn heat down to low. Cook for 15-20 minutes until rice is tender and liquid is absorbed. You may need to add an extra 1/4 cup or so of water if rice isn't done and liquid is already absorbed. You can move rice to a serving bowl or just leave in the skillet (fluff it around if you do, as all the onion will be on top). Drizzle the cilantro chimichurri sauce over the top to serve. As people dip in to serve it will mix in a bit. I usually only drizzle on about 1/2 to 2/3 of the sauce and then have extra for people to add if they like a heftier amount!
Notes:
Citrus and vinegars: I've done various combinations of the lime or lemon juice and vinegars. I like it best with a slightly heavier lime flavor. But this could be made with just vinegar too. Whatever you do, put in 5 Tbs of vinegar or citrus or a combo of the two.
Peppers: I have made this with pickled jalapeño slices and with the little bitty red peppers from local Chinese markets. Both work fine. Just use some type of hot pepper that will give it a very slight kick and depth of flavor. Its not spicy using just one red, deseeded pepper or 3-5 slices jalapeño in both the cilantro sauce and the rice.
I wonder how you can do this in a rice cooker?? hmmm sound relish
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