Cilantro Serrano Chile Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Goes with Filet Mignon with Avocado and Sea Salt; I made it with black rice (Forbidden Rice) and it was a great subsitution. The taste of the black rice, slightly nutty, goes very well with the flavors. I also substituted jalepeno for the serrano, as the serrano chiles were not available. Ingredients:
1 3/4 cups chicken stock (recommend pacific organic) |
1 teaspoon salt |
1 cup aromatic white rice (texmati) |
1 tablespoon softened unsalted butter |
1/2 medium white onion, minced |
2 serrano chilies, stemmed, seeded, and minced |
1/4 cup minced cilantro leaf |
Directions:
1. Use a one-quart saucepan over high heat. Combine chicken stock, salt and rice. Bring the mixture to a boil and stir well. Cover the pan and reduce heat to very low. Simmer until all the water is absorbed, 15-18 minutes. (Warning - black rice takes MUCH longer. Don't put the steaks in until the rice is pretty much done if you're using black rice).
2. Combine the butter, onion, chile, and cilantro in a small bowl. Stir this mixture into the hot rice until butter melts. Cover the pan and let it stand for five minutes. Serve.
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