As Lynda Baslev wrote in this NPR story about cilantro:
Like politics and religion, cilantro elicits strong opinions. People love it or hate it. For some, it's an acquired taste, thus attracting its share of proselytizing converts, such as myself.
it. The original recipe called for 1 jalapeno but I like more spice.
- Cilantro - 1 large bunch, stems and leaves, coarsely chopped
- Rice - 1 1/2 cups (I used Thai Jasmine rice)
- Kosher salt
- Scallions - 3-5 depending on thickness, cleaned and roughly chopped
- Jalapenos - 2 stemmed, seeded, and roughly chopped
- Garlic - 4 cloves peeled
- Olive oil - 2 tablespoons
- Lime juice - 2 teaspoons
- In a medium saucepan heat 2 cups of water over high heat. Add 1 teaspoon salt and rice. Stir to mix. Bring to a simmer, stirring occasionally, then cover and turn heat to low. Leave the cover on for 10-12 minutes.
- In a food processor or blender, add the cilantro, scallions, jalapeno, garlic, 1/2 teaspoon salt, 1/4 cup water, olive oil. Puree the mix until smooth.
- When rice is done, remove the saucepan from the heat and turn off heat. Drape a kitchen towel over the saucepan and place the cover back on. Let sit for 5 minutes.
- Gently fluff the rice with a fork. Add the cilantro puree and lime juice to the rice and gently mix the rice and puree together with a wooden spoon.
- Serve with lime wedges.