Mexican Cilantro Jalapeño Rice

My Mother In Law, Blanca is back with another delicious and easy staple from her Mexican kitchen: Cilantro Jalapeño Rice aka Arroz Verde. Honestly only takes one extra step from the regular rice you’ve been making! We also sub quinoa for the rice sometimes and helllloo—quinoa has a new reputation in our household.

Cilantro Jalapeño Rice

1 handful cilantro (stems fine!)

1 jalapeno

4 cup veg broth (or water + boullion)

2 cups rice (brown/jasmine/quinoa)

1 tbl salt

3 garlic cloves, minced

1/2 white onion, diced small

2 tbl olive oil

Blend the cilantro, jalapeño and broth in a high powered blender until it is all mixed through and kind of looks like a green juice. A little pulp is good here! Set aside.

Heat olive oil on medium heat in a pot and add the onions. Cook for 5 minutes or until they become translucent. Add garlic and cook for another 2 min. Add rice and stir with onion mixture. Continue to cook and stir for 7 minutes. Then add the green liquid and salt. Bring to a boil then reduce to a simmer for 20 min with the lid on. Once the liquid is mostly absorbed, turn off heat and set aside for 5 min. There will be some green looking foam at the top of the rice, that’s good! Fluff with a fork and enjoy! Add to bowls, burritos, or eat it on it’s own like I do!