A few weeks ago, I planned to make arroz con pollo for dinner on a Sunday, using some rice from the cupboard, chicken legs from the freezer, and generally getting things taken care of around the house. Well, when the little one was having a rough weekend, my plans quickly shifted. I needed to adjust to food where holding him while cooking was going to be more possible. So, I decided to roast the chicken legs (recipe coming soon), and make this cilantro rice from The Native Mexican Kitchen. I did add a touch of lime at the end to brighten the flavors up a bit. Afterwards, I diced the chicken and turned the leftovers into a delicious week’s worth of protein bowls.
Arroz al Cilantro/Cilantro Rice
4 Tbsp olive oil
2 garlic cloves, peeled
½ medium white onion, cut in half
1 c fresh cilantro
1 c long grain white rice
2 ½ c hot water
salt and pepper
1 Tbsp unsalted butter
Heat a pan to medium high and add 2 tablespoons of oil. Saute the garlic, onion, and cilantro for 2 minutes. Add the sauteed ingredients to a blender and blend with a little water until homogenous. Set aside. Heat the pan again to medium-high and add the remaining 2 tablespoons of oil. Allow the oil to come to temperature, then add the rice and saute for 3 minutes. Next, add the blended mixture, the 2 ½ cups of hot water, and salt and pepper to your discretion. Cover and lower the heat to low. Cook until all the water has been absorbed. Then, add the butter, stir, and cover again, and leave to sit for 5 minutes before serving.
I will make crafts and cook better 