Start to finish: 25 minutes
Servings: 4
1 tablespoon grapeseed or other neutral oil
1½ cups long-grain white rice (see note), rinsed and drained
½ teaspoon ground cumin
3 scallions, thinly sliced
4 jalapeño chilies, stemmed, seeded, 2 finely chopped, 2 roughly chopped
4 medium garlic cloves, finely chopped
Kosher salt
2 cups lightly packed fresh cilantro stems and leaves, roughly chopped
This flavorful, vibrant Mexican side dish pairs well with almost any type of main, from Indian curries to simple roasted chicken. It often is made by adding pureed cilantro and chilies to the liquid at the start of cooking, but this produces rice that’s army green and dull in taste. To keep the color and flavor fresh, we cook our rice with just the hardier flavorings—garlic, scallions and half the chilies—then stir in the puree after cooking. Seeding all the jalapeños keeps this dish mild; if you want some heat, leave the seeds in one or more of the chilies.
Don’t use basmati rice in place of the regular long-grain rice the recipe calls for. Though basmati is a long-grain variety, it cooks a little differently. (Jasmine rice, on the other hand, does work here.) Don’t worry about carefully chopping the cilantro. A few quick cuts are sufficient for preventing the stems from wrapping around the blender blade during pureeing.
In a large saucepan over medium, heat the oil until shimmering. Add the rice and cumin, then cook, stirring, until the grains are translucent and the cumin is fragrant, about 2 minutes. Stir in the scallions, the finely chopped jalapeños, three-fourths of the garlic, 2 cups water and 2 teaspoons salt. Bring to a simmer over high, then cover, reduce to low and cook until the rice absorbs the liquid, 10 to 15 minutes.
While the rice cooks, in a blender, combine ¼ cup water, the cilantro, the roughly chopped jalapeños, the remaining garlic and 1 teaspoon salt. Blend until smooth, about 1 minute, scraping the blender as needed.
When the rice is done, remove the pan from the heat. Uncover, then drape a kitchen towel across the top of the pan. Replace the lid and let stand for 5 minutes.
Using a fork, gently fluff the rice. Transfer to a large bowl, then add the cilantro puree and fold with a rubber spatula until fully incorporated.