Ingredients

The following ingredients have 9 Servings
  • 1 1/4 cups packed coarsely chopped fresh cilantro
  • 2/3 cup olive oil
  • 5 tablespoons white wine vinegar
  • 2 garlic cloves (peeled)
  • 1 teaspoon ground cumin
  • 1 teaspoon minced seeded Serrano chile
  • 1 tablespoon olive oil
  • 1 large white onion (chopped)
  • 4 garlic cloves (minced)
  • 1 tablespoon minced seeded Serrano chile
  • 2 cups long-grain white rice
  • 3 1/4 cups chicken broth
  • 3/4 teaspoon salt

Instruction

  • Place all dressing ingredients into food processor and blend until smooth.
  • Heat oil in a large saucepan over medium heat.
  • Add onion, garlic, and Serrano and sauté until the onion is translucent, 7-9 minutes.
  • Add rice and stir 2 minutes.
  • Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.
  • Remove from heat. Let stand, covered, 5 minutes.
  • Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours.
  • Add Cilantro Dressing to rice and toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead; let stand at room temperature.)