Cilantro. Some people love it. Some people hate it. Few foods seem to have such a range of opinions. Some of it might be based in the fact that a certain percentage of the population can't taste the ingredient that turns off some people. 

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. 

I, too, have had a love/hate relationship with cilantro. I can pick it up as I taste Mexican dishes where it adds an aromatic nuance. I've also had it overpower a dish with soapy flavor that I find objectionable. 

Regardless of where you fall on this spectrum, give this a try. There are elements that you will have to adjust for your kitchen and taste preferences, but this one recipe where, for me, cilantro totally rocks
it. The original recipe called for 1 jalapeno but I like more spice.

I've made this a number of times. For two people, it's more rice than you need for one night so it has become a perfect side dish to heat up mid-week. 

Cilantro Rice

Ingredients:

• 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
• Salt

Instructions:

• 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.