Peruvian Cilantro Rice Recipes

Steps:

• Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.
• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.

Steps:

• Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
• In a food processor or blender, puree cilantro with 1/2 cup water.
• Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

Steps:

• Combine rice, ginger, and 2 1/2 cups water in heavy large saucepan; sprinkle generously with salt. Bring to boil over high heat, stirring once. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 15 to 18 minutes.
• Meanwhile, heat peanut oil and sesame oil in heavy medium skillet over medium-high heat. Add green onions and sauté until just tender, 2 to 3 minutes.
• Remove ginger from rice. Season rice to taste with salt and freshly ground black pepper. Spoon rice into bowl. Sprinkle rice with cilantro and sesame seeds, then green onions.

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
• Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
• Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

Steps:

• Season chicken with salt and pepper.
• Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
• Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
• Transfer mixture carefully to an electric blender and puree.
• Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
• Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

Steps:

• In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
• Add the cilantro, coriander, and cumin, and stir-fry for a minute.
• Add the raw rice and stir-fry briefly.
• Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
• Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
• Toss ingredients and taste for salt and pepper.

Steps:

• Wash and drain rice.
• Saute garlic in oil for a minute or two.
• Add water, lemon juice and salt.
• Bring to a boil.
• Gradually add rice.
• Cover and simmer 20-30 minutes.