Green Rice (Mexican style)

This was quick to put together and was definitely comfort food! Got the concept from a cookbook but simplified it- husband scarfed it down so I know it's a winner :) Also a good way to use up cilantro that is about to go bad. (sorry the photos aren't that great- that's what happens when you're hungry!)

Blend and set aside:
1 C cilantro (stems ok)
3 cloves garlic
1 poblano pepper- roasted (or sub jalapeno or any other green pepper)
1 C water

On the stove, brown 1 diced yellow onion in oil in large pan.

Add 1 to 1.5 C basmati rice and 1 tea cumin and stir to coat. Let toast on medium heat for 30-60 seconds. Do not burn!

Pour in the cilantro liquid and a few additional cups water to cover rice.

Bring to a simmer then cook on medium or med-low heat until rice becomes fluffy- about 15-20 minutes. You may need to add additional water as it cooks.

Season with 1-2 tea salt. Enjoy!

Serving ideas:
  • With cooked rotisserie chicken, guacamole and cotjia cheese (see top photo)
  • in burritos
  • as a base layer for fried eggs
  • decadent casserole style: stir in cream and cheese, place in a baking dish. Top with melty cheese (like manchego) and cook/broil.

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