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Cilantro Rice

1 cup fresh cilantro
2 garlic cloves
1 fresh jalapeno chili, stemmed (optional)
2 1/2 cups vegetable broth
2 teaspoons olive oil
1 1/2 cups long-grain white rice
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/3 cup grated carrot
salt (optional)

In a blender, whirl cilantro, garlic, chili and 1 cup broth until
smooth. In a 3-4 quart pan over medium heat, stir oil, rice, onion
powder, and cumin until rice is a pale golden color, 5-8 minutes.Stir
in cilantro mixture, remaining broth, and carrot. Cover, bring to
a boil over high heat, then reduce and simmer until liquid is
absorbed, about 18 minutes. If desired, season to taste with salt.

Makes 5-6 servings


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9 of 11 people found the following review helpful:
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Best rice EVER, March 5, 2006 - 01:29 PM
Reviewer: Josie from Sacramento, CA
This is the best rice I have ever eaten at home or out on the town. It is so simple to make and it tastes like something you would get in an upscale Mexican restaraunt. I highly recommned this rice to all of my fellow cilantro lovers.

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3 of 4 people found the following review helpful:
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Nothing but good!!, July 23, 2007 - 01:46 PM
Reviewer: Cathy from St. Louis, MO
This recipe was truly a delight! Even better than rice at most mexican restaurants. Thank you so much for sharing this!!

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