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. 

Read More http://www.epicurious.com/recipes/food/views/Mexican-Rice-109800#ixzz0uvkoOILw