chelsea'srecipes

Yields about 4 cups
Adapted from Pati’s Mexican Table

Ingredients
2 cups long-grain or jasmine rice
1 jalapeno pepper, seeded
1 medium bunch cilantro, washed, dried, bottom of stems trimmed and the rest coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 1/2 teaspoons coarse salt
Juice from 1/2 a lime (about 1 tablespoon)
3 tablespoons neutral oil, like safflower or vegetable
1/2 a white onion, chopped (about 1/2 cup)

Place the rice in a pot or bowl (like the pot you’ll cook it in) and cover with water. Soak for 5 minutes, then drain in a fine-mesh sieve, rinsing until the water runs clear. Set aside to drain.

Place the jalapeno, ½ cup water, cilantro, garlic, and salt in a food processor and process until smooth. Add the lime juice, then transfer to a liquid measuring cup, and pour in enough water so that the total amount of liquid is 4 cups.

In a medium saucepan with a lid, heat the oil over medium-high heat. Add the onion and cook for about 2 minutes, until slightly softened, then add the rice. Cook, stirring, for another 3 minutes or so, until the rice grains have turned opaque.

Add the green liquid and bring to a boil (you can raise the heat). Then cover the pot and reduce the heat to the lowest possible setting. Cook for 15 to 18 minutes, until the rice is tender. Turn off the heat but keep the pan covered and let it rest for 5 more minutes. Fluff the rice and serve.