Fresh cilantro transforms your plain cooked rice or Mexican white rice into a lively side that's an ideal accompaniment for Mexican main dishes
2 tablespoons canola oil
3 garlic cloves, peeled
3/4 cup finely chopped white onion
1 1/2 cups medium-grain white rice
3 cups of hot water, vegetable or chicken broth
2 large fresh cilantro sprigs
1 1/4 teaspoons fine sea salt
Heat oil in heavy medium saucepan over medium heat.
Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes.
Add rice; stir 5 minutes in a medium heat until light golden color.
Add 3 cups of the hot liquid of your choice, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 10 minutes.
Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard the cilantro springs you used to cook the rice with, fluff rice with fork and mix in the fresh chopped cilantro.
Enjoy with your favorite Mexican dish!
Chef Martin Lopez