Latin Twist: Cilantro Rice

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It’s fun to have something interesting on the side; Cilantro Rice might be the one for you!

Cilantro Rice Photo by my daughter, Sofia Markusfeld

Yes, mis queridos amigos, with Memorial Day here, and barbecue season upon us, we need plenty of interesting and tasty items to complement the main stars of our summertime soirées! This rice is really nice (!) because though it’s light enough to go along with a more serious main dish, yet flavorful enough to stand on its own. And, well, rice is one of those canvases that you can paint so many different ways (yes; I’ll be sharing more!).

As always with my recipes, you can offer your own variations to Cilantro Rice. Sometimes, for example, when I’m looking for more spark, I’ll add jalapeño to the mix. Again, it’s up to you. I’d love to hear your interpretations! ¡Buen provecho! Enjoy!

 

Latin Twist: Cilantro Rice

Yield: 1 cup of rice

Serving Size: Between 2 and 4 servings

With a touch of flavor, and a kiss of fresh green, Cilantro Rice could be a star side at many of your summer soirées!

Ingredients

  • 2/3 cup cilantro leaves, loosely packed, plus additional cilantro for garnish
  • 1/3 cup chopped yellow onion
  • 1/4 cup chopped scallions
  • 1 jalapeño, peeled, seeded and diced (or to taste)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 1 cup cooked rice
  • Stir well, and serve!

Instructions

  1. Blend all the ingredients (except the rice!) in a blender.
  2. Add to one cup of cooked rice.
  3. Stir well and serve warm or at room temperature.
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Cilantro Rice

 

Yields mixture for one cup of rice, 2 to 4 servings

2/3 cup cilantro leaves, loosely packed, plus additional cilantro for garnish
1/3 cup chopped yellow onion
1/4 cup chopped scallions
1 jalapeño, peeled, seeded and diced (or to taste)
1 tablespoon fresh lime juice
1 tablespoon olive oil
Coarse salt and freshly ground black pepper to taste
1 cup cooked rice

Combine all the ingredients (except the rice and garnish!) in a blender.
Add to one cup of cooked rice.
Stir well and serve warm or at room temperature.

 

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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