Recipe: Cilantro Rice – Arroz Con Cilantro

*One of my favorite rice dishes – to eat, I’m going to use this recipe to make it. I like the history of coriander in this piece. Adan’s recipe’s are always enlightening. VL

adans_blog_logoBy Adán Medrano, Adán’s Blog

Cilantro Rice, Arroz Con Cilantro, is aromatic, light, and it foregrounds cilantro. The story of cilantro is the story of how human beings constantly interact with each other, often in unexpected ways, exchanging ingredients, traditions, and the love of food.

Cilantro, also named coriander, is not native to Texas or Mexico. Its origins are in southern Europe and northern Africa, with the Pharaohs, Romans, Greeks and Israelites. It is mentioned in the bible, comparing it to the manna that fell from heaven (Exodus 16:31):  “And the house of Israel called the name thereof Manna: and it was like coriander seed.”

Grow cilantro in your garden. It is an annual herb and profusely aromatic.
Cilantro came to us in the 1500’s with the conquering European immigrants. We’ve fallen in love with the herb, and it is now a mainstay of our cuisine, an example of cultures meeting in creative, loving ways.  (The Euro conquest of Native Americans was horrifically violent).  Cilantro Rice, Arroz Con Cilantro, has both cooked and raw cilantro to heighten the aroma and green color.  I often serve it with Chile Relleno Lampreado.

Recipe for Cilantro RiceCilantro Rice is a vibrant green and aromatic

Adapted from the coookbook: “Truly Texas Mexican: A Native Culiniary Heritage In Recipes”
Ingredients  (serves 4)
1 cup rice
1 tablespoon canola or other vegetable oil
1 teaspoon salt
2 tablespoons green onion, finely sliced
1 cup packed cilantro, minced, divided into 2 half-cup portions
2 cups water

1. Heat the oil in a saucepan, add the rice, and cook for 2 minutes.  Add the green onion and cook for 1 minute.

2. Add the water, salt, and 1/2 cup of the cilantro. Bring the water to a boil, and then lower the heat to a low simmer, cover and cook for 12–15 minutes.

3. When the rice is cooked, add the other 1/2 cup of cilantro and gently toss with a large fork or tine.

It is ready to serve.

This recipe was oroiginally published in Adán’s Blog.

Adán Medrano is a CIA Grad, Food Writer and author of Truly Texas Mexican: A Native Culinary Heritage In Recipes.

[Photos courtesy of Adáns Blog]

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