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Cilantro rice

Robert Lauriston Sep 25, 2006 04:43 PM

My wife made this last night. Addictive.

Cook rice as usual, with 1 tsp. salt per cup of rice.

For each cup of rice:

2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped scalions
1 jalapeno (or to taste)
1 tbsp lime juice
1 tsp olive oil

Puree the above in a blender, add to the cooked rice, stir well.

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    Procrastibaker RE: Robert Lauriston Sep 25, 2006 04:55 PM

    I do a variation on this that calls for the rice to be mixed with toasted coconut and/or coconut milk. Yum.

    1. v
      virtualfrolic RE: Robert Lauriston Sep 25, 2006 06:30 PM

      I've been looking for a good cilatro rice recipe! Thanks for posting! Do you think it works with any type of rice, or a type in particlar?

      1 Reply
      1. re: virtualfrolic
        Robert Lauriston RE: virtualfrolic Sep 25, 2006 08:16 PM

        I think it'd work with any kind.

      2. d
        dimsumgirl RE: Robert Lauriston Sep 25, 2006 07:16 PM

        This sounds delicious! Thanks for posting it. Will try it for dinner tonight!

        1. megek RE: Robert Lauriston Sep 26, 2006 03:10 AM

          Made this tonight - fantastic! Tangy and spicy and flavorful... thanks for the recipe.

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            Problem Child RE: Robert Lauriston Sep 27, 2006 05:23 PM


            I tried your recipe last night and came out fantastic. Didn't have Jalapeno on hand so just used some dried chilli flakes. Ate it with simple grilled ribeye.

            Thanks for the recipe.

            1. d
              dimsumgirl RE: Robert Lauriston Sep 28, 2006 10:51 PM

              This was not only delicious but visually pleasing as well. Great way to dress up rice! Thank you very much for sharing a new way to enjoy rice.

              1. v
                Val RE: Robert Lauriston Sep 29, 2006 12:07 AM

                Applause, applause...I made this tonight as a side dish for chicken mole! Robert, this reminds me of an Epicurious recipe for Korean Style Grilled Steaks with Spicy Cilantro Sauce and it is very similar to that recipe. I always told my sons I could eat that spicy cilantro sauce on a piece of bread I love it so much..but it's so much better and prettier on the rice! Thanks so much!

                4 Replies
                1. re: Val
                  Robert Lauriston RE: Val Sep 29, 2006 12:49 AM

                  The original came from some cooking magazine.

                  It tasted really familiar to me, took a long time to pin down the memory: Chipotle.

                  1. re: Robert Lauriston
                    dimsumgirl RE: Robert Lauriston Sep 30, 2006 09:21 PM

                    Chipotle's rice is what immediately came to mind. I love that rice!

                    1. re: dimsumgirl
                      SgtStens RE: dimsumgirl Aug 9, 2009 06:57 PM

                      Yay Chipotle! I have tried replicating the rice at home but always used dried cilatntro, just not the same. I'll definitely try it this way.

                    2. re: Robert Lauriston
                      Njchicaa RE: Robert Lauriston Jan 5, 2012 01:41 PM

                      I make something similar which I based on Chipolte's rice. Yum.

                  2. s
                    Spencer RE: Robert Lauriston Sep 29, 2006 02:52 PM

                    Are the onions, scalions, and jalapeno raw or cooked when before you puree them?

                    2 Replies
                    1. re: Spencer
                      Val RE: Spencer Sep 29, 2006 03:02 PM

                      The sauce ingredients are raw and lend fresh, bright flavors to the rice.

                      1. re: Val
                        Robert Lauriston RE: Val Sep 29, 2006 03:50 PM

                        Yeah, everything's raw, it gets wilted a bit from the hot rice but the flavors stay very bright.

                    2. s
                      Spencer RE: Robert Lauriston Sep 29, 2006 04:45 PM

                      I have some red jalapenos growing in the back yard. Bet that will add to the brightness. Thanks- I will make this this weekend.

                      1. Pincho RE: Robert Lauriston Oct 2, 2006 04:03 AM

                        I tried this and loved it, thanks for the recipe.

                        I added some coarsely chopped cilantor and scallion along with the puree, turned out great.

                        1. t
                          tranewreck RE: Robert Lauriston Oct 2, 2006 04:33 AM

                          rick bayless has a related version of this green rice:
                          try adding pureed roasted or, as he recommends, boiled pablanos for another layer of flavor.

                          1. Robert Lauriston RE: Robert Lauriston Oct 9, 2006 06:20 AM

                            This recipe was adapted from a cooking magazine's adaptation of a recipe from Cafe Pasqual's in Santa Fe. Their chef Katharine Kagel has a couple of cookbooks out. Here's her recipe (unless this blogger revised it):


                            1. k
                              Kathi RE: Robert Lauriston Jan 14, 2007 11:08 PM

                              Thank you! I had a sit down fro 20 this weekend and gambled on your dish:) Raves all around! I thin next time, for fewer people, pine muts would be good, too.
                              But it was so easy to make the mix ahead and then just cook the rice while everyone was drinking........
                              Served w/ filet and roasted peppers/onion

                              1. v
                                Val RE: Robert Lauriston Jan 15, 2007 12:53 AM

                                Robert, I've also had many raves over this dish from people I've given the recipe to, just to let you know!

                                1. marthadumptruck RE: Robert Lauriston Apr 25, 2007 02:50 PM

                                  I *just* made this. Used brown basmati rice.

                                  It's fantastic.

                                  Thanks, RL.

                                  1. s
                                    studiocate RE: Robert Lauriston Apr 25, 2007 04:06 PM

                                    I love Chipotle's rice so I will have to try this recipe. Thanks for sharing, Robert!

                                    1. g
                                      GSDlove RE: Robert Lauriston May 4, 2007 01:27 PM

                                      Does the measurement of "for each cup of rice" refer to the rice before or after cooking?

                                      1 Reply
                                      1. re: GSDlove
                                        Carb Lover RE: GSDlove May 4, 2007 09:26 PM

                                        It refers to the rice before cooking (ie, uncooked). This is a great recipe, although I remember adding a bit more lime juice and oil to get the ingredients to puree.

                                      2. m
                                        Mr. Cookie RE: Robert Lauriston May 4, 2007 02:13 PM

                                        This recipe is not too different from a Diana Kennedy Mexican recipe she calls green rice. But in that dish you saute the rice first over high heat until it begins to brown, then add milk (or a combination of milk and water) along with the other ingredients, including garlic, parsley and cilantro.

                                        It's great stuff.

                                        6 Replies
                                        1. re: Mr. Cookie
                                          nissenpa RE: Mr. Cookie May 4, 2007 05:17 PM

                                          I can't wait to make this for DH this week--thank you. Sounds like you've made a lot of people very happy!

                                          1. re: nissenpa
                                            Densible RE: nissenpa May 4, 2007 05:34 PM

                                            Do you think it would work tossed into angel hair pasta with bay scallops?

                                            1. re: Densible
                                              Carb Lover RE: Densible May 4, 2007 09:27 PM

                                              Don't see why not. I would probably sub lemon juice for lime though.

                                              1. re: Carb Lover
                                                Densible RE: Carb Lover May 4, 2007 10:54 PM

                                                I made it tonight over pasta and it was great. I did substitute lemon for lime juice and also added some chopped roasted tomatoes and some light coconut milk. Sauteed the scallops in a bit of oil and garlic.

                                                1. re: Densible
                                                  oakjoan RE: Densible May 10, 2007 09:10 PM

                                                  Made it tonight. Wonderful. Also subbed lemon (Meyer) for lime. Also cooked rice in homemade chicken stock.
                                                  Really delicious. Thanks to RL's wife.

                                                  1. re: oakjoan
                                                    nissenpa RE: oakjoan May 11, 2007 03:31 AM

                                                    I served it reheated to company the other night. Nuked it in micro for two minutes and it turned out fine. They loved it. I garnished with cilantro and toasted pine nuts. Served with a mexican meatloaf.

                                        2. p
                                          paulgardner RE: Robert Lauriston Jul 30, 2007 07:25 AM

                                          A Warning: I made this last night and because recipe did not mention whether you seed or don't seed the peppers, I used the seeds of my peppers (my fault, I also used more peppers than called for); it was soooo spicy, I had to cook an extra 1/2 cup of rice to cut the heat a bit although still very spicy; I would suggest not using the seeds in the recipe; otherwise, it was very flavorful and good. I am actually surprised that with 30 replies, no one ever mentioned whether they used the seeds or not.

                                          1 Reply
                                          1. re: paulgardner
                                            magnoliasouth RE: paulgardner May 2, 2014 08:59 AM

                                            A good rule of thumb is that if a pepper has seeds, it's going to be a bit spicy. My guess is that's why no one mentioned it. We forget that some people aren't aware of that.

                                          2. s
                                            sweetnspicy RE: Robert Lauriston Jul 30, 2007 03:15 PM

                                            This sounds so good I'm going to try it tonight.

                                            2 Replies
                                            1. re: sweetnspicy
                                              sds RE: sweetnspicy Aug 1, 2007 10:09 AM

                                              I made this last night and its wonderful! didn't really measure ingredients, cooked basmati rice in chicken broth and added some garlic salt at the end. I'm bringing it to a Caribbean themed bbq, where it will be paired with some jerk chicken and curried goat!
                                              will let you know how it turned out!! This dish is so versatile, it can go with so many cusines!

                                              1. re: sds
                                                sweetnspicy RE: sds Aug 2, 2007 01:35 AM

                                                I made it and loved it! I mixed it with a couscous blend from TJ's and had a little chicken with melted pepper jack! Oh yea, I added about 6 mint leaves and thought it added a nice touch.

                                            2. a
                                              Amanita RE: Robert Lauriston Aug 2, 2007 02:05 AM

                                              I, too, find this recipe to be such a winner I am considering in investing in disposable surgical gloves to seed the peppers fearlessly. My contact-lens-wearing eyes would appreciate it. I use some kind of greenish yellow Mediterranean pepper.

                                              1. n
                                                Nachoman45 RE: Robert Lauriston May 24, 2008 12:47 PM

                                                My wife can't hadle spicy very well so I substituted a 1/4 cup of red bell pepper rather than the jalepeno. It turned out quite well. I will try with the jalepeno sometime, too (when i'm eating on my own).

                                                Served inside of shrimp fajitas.

                                                1. r
                                                  redthong RE: Robert Lauriston Jun 1, 2008 06:31 PM

                                                  This was incredible. I started with 1 1/2 cups of dry rice so I made 1 1/2 times the sauce. To add a little crunch, about five minutes before the rice was done I cut the kernels off two ears of fresh corn and stirred that into the rice. Then when the cooking time was finished I stirred in the sauce. So good!

                                                  1. p
                                                    pmbailey RE: Robert Lauriston Aug 9, 2009 06:07 PM

                                                    I was totally blown away by this recipe, as was my boyfriend. Paired it with grilled chicken breasts topped with cilantro, red onion and white wine butter...amazing. Will most definitely make this again and experiment with other main dishes. Thanks so much Robert!!!!

                                                    3 Replies
                                                    1. re: pmbailey
                                                      kasden RE: pmbailey Aug 9, 2009 10:03 PM

                                                      I’ve spent a lot of time in Mexico and have several friends from South America – they don’t make their rice like Americans. I came up with a cilantro and lime rice recipe using their cooking method. This recipe makes about 3 cups of cooked rice, feel free to double or triple it!

                                                      In a small skillet sauté 2 large cloves minced garlic and half a med. onion, chopped, in about 2 Tbls. vegetable or olive oil for a few minutes. Rinse 1 cup of uncooked rice and add it to the onions/garlic. Sauté until the rice is opaque – you can add a little more oil if seems too dry. Add 2 cups chicken stock (I use bullion but not full strength due to the salt), and ½ tsp. cumin and put the lid on it. Stir occasionally for about 15 – 20 minutes on low heat until the stock is absorbed, check for doneness. If the rice is not done, add some more water and keep cooking with the lid on. When the rice is done toss in a handful of chopped cilantro, a Tbls or so of lime juice, and fresh ground black pepper (no salt needed if using bullion). This always gets rave reviews!

                                                      I also use this method to make incredible Spanish rice! I add some chopped peppers (I prefer fresh green chiles, but you could use bell peppers) to the onions and garlic. After you sauté the rice (before you add the chicken stock) add a heaping Tbls of tomato paste (or canned chopped tomatoes, but then add only 1 ½ cups chicken stock). Add the chicken stock, cumin and cook as above. No cilantro or lime juice.

                                                      This method of cooking rice is super easy and very versatile! I teach a lot of my friends to cook and this is always one of the first dishes I teach them to help them gain their confidence in the kitchen!

                                                      1. re: kasden
                                                        kasden RE: kasden Aug 10, 2009 04:45 PM

                                                        Oops!!! I meant cook the rice until it's translucent!

                                                        1. re: kasden
                                                          coolwhipple RE: kasden Nov 3, 2009 06:01 PM

                                                          Your recipe sounds great! I googled 'cilantro rice recipe' this evening and found this thread. Made the original recipe to go with grilled shrim tacos, and we loved it. I think I'll try yours next! :)

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                                                        Alimento RE: Robert Lauriston Dec 30, 2009 09:50 AM

                                                        So i first googled "cilantro rice" this was the first to come up, i tried it , and although the family was skeptical at first, one taste and they LOVED IT! ps. i had to to work with what i had at home, no scalions but it was still great. : ]

                                                        1. TRex RE: Robert Lauriston Feb 27, 2010 09:21 AM

                                                          Made this with quinoa. Loved it! Thanks.

                                                          1 Reply
                                                          1. re: TRex
                                                            magnoliasouth RE: TRex May 2, 2014 08:59 AM

                                                            Great idea!!! I might have to try that as well.

                                                          2. AnaBanana RE: Robert Lauriston Jul 16, 2011 09:24 PM

                                                            Thank you for a wonderful recipe. I made this for dinner tonight, and it was awesome! I used all the ingredients except the scallions. I used half a vidalia onion, one teaspoon of lime rind, one teaspoon of lime juice, and added a pinch of cumin powder. Also, I finely chopped the ingredients instead of pureeing them. Furthermore, I cooked the rice just as I would Mexican Fried Rice--I added all the ingredients during the cooking process. It was great!

                                                            1. MrsCheese RE: Robert Lauriston Jul 17, 2011 10:43 AM

                                                              Great idea to puree everything before adding - I'll have to try that. I often make rice that's similar, but without the jalapeno or chopped onion (just chopped scallion), but adding peas. I just chop up everything and mix it and the peas into the rice at the end. The flavor also reminds me of Chipotle!

                                                              1. c
                                                                cres911 RE: Robert Lauriston Jan 5, 2012 01:26 PM

                                                                if i cook the rice in chicken broth (which has sodium), do i not add 1 tsp of salt ?

                                                                2 Replies
                                                                1. re: cres911
                                                                  Robert Lauriston RE: cres911 Jan 5, 2012 01:47 PM

                                                                  I wouldn't, at least not the first time. If it seems underseasoned, I'd add some the next time.

                                                                  1. re: cres911
                                                                    nomadchowwoman RE: cres911 Jan 5, 2012 01:47 PM

                                                                    Start without it, and taste. You can always add salt.

                                                                  2. e
                                                                    ElizabethS RE: Robert Lauriston Apr 7, 2012 09:10 AM

                                                                    Quick answer if possible pls - am serving this tonight - can I mix the cilantro/etc with the hot rice now or will the colour deteriorate? If yes, how long in advance of serving? Thx

                                                                    4 Replies
                                                                    1. re: ElizabethS
                                                                      chefj RE: ElizabethS Apr 7, 2012 11:23 AM

                                                                      The closer to serving time the brighter the green will stay.

                                                                      1. re: ElizabethS
                                                                        ElizabethS RE: ElizabethS Apr 8, 2012 10:51 AM

                                                                        I assembled it just before serving - it was delicious - but surprised this morning to see the leftover rice still had great colour so I could have prepped it earlier in the day with no loss

                                                                        1. re: ElizabethS
                                                                          chefj RE: ElizabethS Apr 8, 2012 11:21 AM

                                                                          In my experience if you add green purees and hold them hot for long there is a change in the color of green that you have. From bright spring green to a deeper more olive green. While still green not as striking or pleasant.

                                                                        2. re: ElizabethS
                                                                          Robert Lauriston RE: ElizabethS Apr 8, 2012 12:29 PM

                                                                          I think it's best to mix as soon as the rice is cooked so it absorbs more flavor.

                                                                        3. IndyGirl RE: Robert Lauriston Apr 14, 2012 08:16 AM

                                                                          This is one of my favorite recipes of all time. I make it every time I make anythinn remotely mexican or tex-mex.

                                                                          1. s
                                                                            small h RE: Robert Lauriston Apr 14, 2012 03:05 PM

                                                                            Whenever I have extra cilantro in danger of going bad, I make something very similar to this (minus the scallions and the oil, and finely chopped rather than pureed) and freeze it in ice cube trays with a little water. Then I can just grab a cube to stir into hot rice - I make my rice like pasta, so the cube goes in during the steaming stage. Quick and painless, and I don't think the flavor suffers at all.

                                                                            1. Chocolatechipkt RE: Robert Lauriston Apr 16, 2012 07:15 PM

                                                                              I made this recipe tonight, and everyone loved it. Thanks for posting, Robert!

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