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!

THE BEST CILANTRO RICE EVER!

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.

ALLOW THE RICE TO SIT
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.