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ON THE SIDE: CILANTRO RICE

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Process 3 cups chicken broth and 1½ cups fresh cilantro leaves in blender or food processor until mostly smooth, about 15 seconds. Heat 2 teaspoons oil in small saucepan over medium heat until shimmering. Stir in 1½ cups rinsed long-grain white rice and cook until edges of grains begin to turn translucent, about 2 minutes. Stir in cilantro mixture and ½ teaspoon salt and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 22 minutes. Remove saucepan from heat. Remove lid, place clean dish towel over saucepan, then replace lid. Let rice sit for 10 minutes, then gently fluff with fork. Serves 4.

Per serving:
Cal 260
Fat 2.5g
Sat Fat 0g
Chol 0mg
Carb 0mg
Protein 53g
Fiber 8g
Sodium 0g
*To reduce sodium level to 390mg, use unsalted broth.