Ingredients
- 1 Tbsp olive oil
- 1 large white onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp minced seeded serrano chiles
- 2 cups long grained white rice
- 3 1/4 cups chicken broth
- 3/4 tsp salt
- 1 1/4 cups packed coarsely chopped fresh cilantro (DRESSING)
- 1 cup olive oil (DRESSING)
- 5 Tbsp white wine vinegar
- 2 garlic cloves (DRESSING)
- 1 tsp ground cumin (DRESSING)
- 1 tsp minced seeded serrano chiles (DRESSING)
Instructions
Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; 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 15 minutes.
Remove from heat. Let stand, covered, 5 minutes.
Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup Cilantro Dressing to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)
DRESSING: Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)
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