CILANTRO RICE

Simple, flavorful and satisfying — this is the way to describe this rice dish! It can be made as a delicious side, or is certainly flavorful enough to hold its own. Feeling like you want a bit more nutrition? We’ve through in a handful or two of fresh spinach leaves with the cilantro, and it cooks up just as delicious!

2 bunch of cilantro (about 2 1/2 cups of packed leaves)
3 garlic cloves
1/2 of a serrano chilie (seeded)*
3 1/3 cups low sodium chicken or vegetable stock
1/2 cup minced yellow onion
1 TBS neutral oil (avocado, vegetable, sunflower)
2 cups white long grain rice
1/2 TBS kosher salt
1 lime

*optional

1. Combine cilantro, garlic, chile, and 2 cups broth in a blender and process for a minute or two, until smooth.
2. Heat oil in a medium pot (with lid) and add minced onion for 2-3 minutes until soft. Add rice and salt and stir to coat in oil for an additional minute or two.
3. Pour the cilantro mixture into the pot, along with the remaining 1 1/3 cups of broth and stir to combine. Bring to a boil quickly, and then reduce heat to low and cover. Cook for 15 minutes.
4. Remove from heat, leave covered (no peeking!), and let it rest for 5 minutes. Fluff with a fork and finish with a generous squeeze of lime before serving.