Friday, July 30, 2010

Rice with Cilantro Sauce

Adapted from Epicurious (link below)

Mexican Rice
1 tablespoon olive oil
1/3 large red onion, chopped
1 green onion, chopped
4 garlic cloves, minced
scant 1 tablespoon minced jalapeño 
2.5 cups long-grain white rice
4.5 cups low-salt chicken broth
1/4 teaspoon salt

Heat oil in large saucepan over medium heat. Add onion, garlic, and jalapeño; sauté until onion is translucent, about 9 minutes. Mix in rice; 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 20 minutes. Remove from heat. Let stand, covered, 5 minutes.

Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Top with Cilantro Sauce. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Note: served warm - very good. Might be nice to try as a room temp or chilled salad with extra fresh veggies and a sprinkling of chopped cilantro. 

Cilantro-Lime Sauce
1 1/4 cups (packed) coarsely chopped fresh cilantro
1 cup olive oil
2 tablespoons white vinegar
Juice of 2 small limes
2 garlic cloves, peeled
1 teaspoon ground cumin
1/2 teaspoon minced seeded jalapeño 

Mix all together in a blender.