Recipe: Cafe Pasqual's Cilantro Rice (blender)

CAFE PASQUAL'S CILANTRO RICE

"This bright green rice has become the mainstay of our side dishes. Cilantro is a love or hate herb by itself, but we have found that it is all love with this combination of flavors. The cilantro colors, perfumes and adds intrigue to the rice. We serve it alongside enchiladas and all manner of Mexican-inspired dishes, as well as sauteed chicken livers."

2 3/4 cups water
1 tsp. kosher salt
1 1/2 cups long-grain rice
1 cup coarsely chopped cilantro sprigs
1/4 cup white onion, coarsely chopped
1/4 cup chopped green onions, green part only
2 tbsp. freshly squeezed lime juice
1/2 jalapeno pepper, stemmed and seeded
1 tsp. olive oil

Put the water and salt into a heavy-bottomed, lidded 3-quart saucepan. Bring to a boil over high heat, then add the rice, cover and lower the heat to very low. The rice should be ready in 20 minutes. Remove the pan from the stove, keep covered and let it rest for 5 more minutes.

In the container of a blender, put in the cilantro, white onion, green onion, lime juice, jalapeno and olive oil. Whirl all the ingredients until incorporated, adding 1 or 2 tablespoons of water to help move the blades if necessary.

Use a fork to stir the cilantro mixture into the rice. Serve immediately.

Makes 6 servings
Source: Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe by Katharine Kagel