This is the perfect side dish on so many levels. It brings color and flavor to the table without competing with other dishes, and adds brightness to the table with the fresh cilantro garnish. Once you realize how easy the rice is to make and how well it reheats (allowing you to make it ahead of time), you will find yourself making it over and over again.

　　

Ingredients

serves 6

　　1 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish

　　1 onion, quartered

　　2 cloves garlic

　　1 poblano chile, stemmed and seeded

　　2 cups chicken broth

　　2 tablespoons olive oil

　　1 1/2 cups long-grain rice

　　1 teaspoon salt

　　

Puree the Vegetables

Step 1

Combine the cilantro, onion, garlic, poblano chile, and 2 tablespoons of the chicken broth in a blender. Puree until smooth and set aside.

　　

Sauté the Rice

Step 2

Heat the oil in a saucepan over medium heat. When the oil is hot, add the rice and stir to coat well. Sauté for about 1 minute, or until the rice begins to smell toasty.

　　

Step 3

Add the cilantro puree and stir until all the rice is evenly coated with the mixture. Pour in the remaining chicken broth and season with the salt.

　　

Simmer the Rice

Step 4

Bring the liquid to a simmer, cover the pan, and continue simmering for 30 minutes.

　　

Fluff and Serve

Step 5

Remove the pan from the heat and let sit for 5 minutes before uncovering and fluffing the rice with a fork. Transfer to a serving dish and garnish by topping with sprigs of cilantro.

　　

COOKING NOTES

Step 6

INGREDIENTS

　　

Step 7

Poblano Chile

　　

Step 8

If you can’t find a poblano chile, you can substitute a seeded jalapeño (it will add more heat) or just eliminate it from the recipe.

　　

Step 9

TECHNIQUES

　　

Step 10

Oven-Rice Cooking

　　

Step 11

Rice cooks just as well in the oven as it does on the stovetop. Cooking in the oven is a good option if you are short on stove space or if you are making the rice in advance and want to keep it warm in the oven.

　　

Step 12

Preheat the oven to 350°F and follow the recipe up to the point where you add the chicken broth and salt. Cover the pan and place it in the oven for 30 minutes. After the rice is cooked, remove the pan from the oven and let sit for 5 minutes before fluffing the rice with a fork.

　　

Step 13

If you are not going to serve the rice right away, lower the oven temperature to 200°F. After fluffing the rice with a fork, cover the pan and return it to the oven. The rice can be left warming for up to 2 hours.

　　

Step 14

ADVANCE PREPARATION

　　

Step 15

The rice can be made in advance—or kept as leftovers—and reheated in the microwave. Just place the rice in a shallow bowl, sprinkle it lightly with water, and cook for 3 minutes, or until it is heated through.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.