I have made many different recipes for cilantro rice, but this one is the best I’ve ever tried and the only one I’ll ever make now. We loved it!


1½ cups long-grain white rice, rinsed and drained (I used Basmati)
Kosher salt
2 cups lightly packed fresh cilantro leaves and tender stems, coarsely chopped
1 jalapeño chili, stemmed, seeded and roughly chopped
3 scallions, roughly chopped
3 medium garlic cloves, peeled
2 tablespoons extra-virgin olive oil
1 teaspoon lime juice, plus lime wedges, to serve

In a medium saucepan over high, stir together the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer, then cover, reduce to low and cook until the liquid is absorbed, 15 to 20 minutes.

Meanwhile, in a blender puree until smooth ¼ cup water, 1 teaspoon salt, the cilantro, jalapeño, scallions, garlic and oil, about 1 minute. If necessary, add additional water 1 teaspoon at a time to reach a smooth consistency.

When the rice is done, remove the pan from the heat, lift the cover, then drape a kitchen towel over the pan. Replace the cover and let stand for 5 minutes.

Using a fork, gently fluff the rice. Add the cilantro puree and lime juice, then gently fold in. Serve with lime wedges.

Tip: Don't fluff the rice immediately after cooking. Covering the pan with a towel and allowing the rice to rest for 5 minutes prevents the grains from turning mushy when the cilantro puree is folded in.

Charlene’s notes 2-18-2021: Outstanding! Best cilantro rice I’ve ever made! I didn’t have a jalapeño, used about 1/2 tsp green Tabasco in place of it.