Cilantro Rice

An excellent recipe. Have to say this is the first time I've used onion powder as a base for cooking rice rather than chopped onion, but it works just fine. Do make sure stems and leaves are finely chopped. Used closer to a small whole lime for juice at the end. Olive oil in place of vegetable...personally preference. Rice just burst with flavor and texture. Used with Jalapeno Grill Pork chops from Mr. Kim. What a fabulous meal! Thanks very much.

This is a nice and simple recipe. The cilantro+lime+rice combination is common in South Indian cooking: see masalaherb.com/cilantro-lime-rice-recipe/ (This recipe also uses fresh onion, ginger, garlic, turmeric, plus tempered mustard seeds). One variant of this recipe (which I prefer) replaces 1/3rd of the water (for the rice) with yoghurt, conferring a nice tang.

Always rinse your rice before cooking. This removes that layer of starch and the cooked rice won’t stick so much.

RE: Brown Rice- Of course, go ahead. Brown rice = White rice + bran + germ (see Wikipedia). None of brown rice's additional components would interfere with the spices/herbs used here. The longer cooking time *may* translate to needing extra onion+cilantro stems: I'm not sure. But I suspect your recipe will be somewhat tastier than the one above: brown rice has a mildly nutty flavor.

Instead of salt, you should consider using fish sauce. In southeast Asian cooking, it is very common to combine this with lime, cilantros, and peppers

Great recipe, but found the jalapenos distracting. I would leave them out altogether.

Easy and delish. Doubled the recipe for family of five. Served with smoked carnitas. Tastier than the copy cat chipotle. No need to separate the stems and leaves for the cilantro, just finely chop and put all together in first step. A keeper.

I made this in the instant pot and it was delicious. Did the cilantro stems and onion powder in butter and oil on the sauté function. One cup brown rice, one cup water, 20 minutes pressure cook and natural release. Awesome! Thanks.

I did this in a rice cooker to avoid tending a pot on the stove: do the stems/fats in a small skillet or saucepan, then pour them over the rice in the basin of the rice cooker. Add the water, turn it on and let it cook—comes out perfectly. I’d also add salt with the water rather than at the end.

This is really good. Didn’t have onion powder so used 1/4 cup sautéed red onion. Added a little lime zest at the very end. Perfect. Pity those who don’t like cilantro!

When I make rice Mexican style - lightly fried before steaming - it always works using white rice, but I can't get it right using brown rice, which I prefer. It ends up never getting to the proper softness, always remaining a bit hard. My steamed brown rice always turns out perfect. 1. Do I need to soak it longer in advance? 2. Fry it until it's quite brown? 3. Increase the water? 4. Something else? 5. Where's Kenji Lopez-Alt when I need him?

This tasted delicious! I added some minced fresh garlic when I sautéed the stems, and it cooked through as it steamed and was nice added flavor.

Culantro and cilantro are different plants. Ask anyone familiar with the cooking of Puerto Rico.

What a lovely review! Thank you for sharing!

You could try parsley