Lactose Free, Mexican, Recipes, Rice Dishes

Garlicky Baked White Rice with Cilantro

November 24, 2015

Garlicky White Rice with CilantroThis is one of those recipes that I never get tired of.  I’ve been making it for years and still find it to be one of the best rice dishes around.  It is simple to make, has excellent  flavor and texture, and it’s very versatile. For those of you who loathe cilantro, don’t leave yet. This rice is equally delicious without the cilantro.

Medium Grain Rice The original recipe comes from Rick Bayless, master of Mexican cuisine.  Rick sprinkles chopped parsley over the cooked rice rather than mixing it into the rice.  Though we serve the rice with Mexican meals, you could change things around and add chopped fresh dill, or chives, and serve the rice with roasted chicken or grilled fish. Sometimes I don’t add any herbs to it at all.

Cilantro, Diced Onion, Garlic With just a few ingredients and one pot, you will have delicious rice in 30 minutes.

Garlicky White Rice with Cilantro

Garlicky White Rice with Cilantro, Enchiladas & Black Beans

Garlicky White Rice with Cilantro
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons canola oil
  • 1½ cups medium grain white rice
  • ⅓ heaping cup chopped onion
  • 1 medium - large garlic clove
  • 1 14 ounce can chicken broth
  • 1 teaspoon salt
  • 3 tablespoons (or more) finely chopped cilantro
Preparation
  1. Preheat oven to 350 degrees
  2. Set a large oven-proof pot (with cover, 3½ - 5½ quart) over medium heat. Whatever pot you choose, try to use one with a wide bottom. I use my 5½ quart stainless steel Cuisinart multi-purpose pot but a smaller one would work as well.
  3. Heat oil for a minute or two. Add rice and onions to pot. Stir frequently for about 5 minutes. Add pressed garlic and stir for 30 seconds or so until fragrant, then mix in broth and salt. Increase heat to high and bring to a boil. As soon as the rice reaches a full boil, remove from the heat, cover, and transfer to the oven. Bake 25 minutes. Let rice stand undisturbed for 15 minutes. Fluff rice with a fork, stir in cilantro.

 

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  • Mastering Persian Cooking September 15, 2016 at 4:04 am

    How interesting! I make the same recipe for myself all the time. I LOVE cilantro and add it to my salads, wraps, beans and rice. I love rice too :). You have a beautiful blog.

    • Kiyo September 22, 2016 at 9:14 pm

      Aloha! Thank you for your comment. I find that baked rice turns out so well though I use my rice cooker often for plain brown or white rice. Cilantro? Love it! Tah dig with its crunchy bottom crust is one of my all time favorite rice dishes. I love the gorgeous golden color from the saffron.

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