Mexican Cilantro and Parsley Rice

Coriander Rice

About:

Are you looking for a quick, easy, healthy lunch, which can eat ‘n’ times. This is just about the easiest flavourful rice. It begins with brown rice and loaded with cilantro and parsley for brilliant color and unique taste. I added jalapeno for a spicy kick as an optional ingredient.

Enjoy with Coco beans curry (Recipe link). Like more toppings to your meal add Mexican Salsa (Recipe link) and sour cream.

Mexican combo

Health Benefits:

Fresh herbs have a place in any health-conscious kitchen because they add bright, fresh flavour to your meals while being low in calories, fat and sodium. Cilantro and parsley are no exceptions.

Both parsley and cilantro serve as excellent sources of vitamin A, a nutrient essential to healthy cell growth. Add parsley or cilantro to your diet as a source of folate (vitamin B-9) and vitamin K, Iron and vitamin C. Your body uses iron to produce haemoglobin

Yields-3-4 servings
Preparation time-10 minutes
Cooking time-30 minutes

Ingredients:

  • Oil-2tbsp
  • Brown rice- 1 12/cups
  • Vegetable broth/water-2 1/2cup
  • Cilantro-1cup
  • Parsley-1/2cup
  • Jalapenos- 2 roughly chopped (can be personalised as per the spice desired)
  • Chopped onion-1small
  • Garlic-2cloves
  • Salt- to taste
  • Lemon juice- to taste

Procedure:

  • Place cilantro, parsley, onion, garlic and 1/2cup water in a food processor and pulse until smooth.
  • Heat the oil in the thick bottomed pot on high heat, add rice and stir to coat all of the grains with oil and let the rice lightly brown.
  • When the rice is browned, scrape out the cilantro-onion puree from the food processor into rice. Add salt stir evenly mix the puree with rice. Let it cook for a minute or two.
  • Then add the rest of the water/stock to the pot.
  • Bring to boil, then reduce the heat to a low simmer and cover the pot.
  • Let it cook on a very low flame for 15minutes or until the rice is cooked.
  • Once the rice is cooked, drizzle some lime juice mix well and let it sit 5-10 minutes
  • Then serve with any bean curry/guacamole/sour cream

Note:

  • Long grain rice can also be used.
  • Feel free to customise the quantity of water depending on the type and quantity of rice
Advertisements

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on November 17, 2014, in Indian, International, Main Course, Main dish and tagged , , . Bookmark the permalink. 9 Comments.

  1. Is it sad that I have only had this rice at Chipotle, and have never tried it at home? Now I can make it for myself, thanks for sharing 🙂

    Liked by 1 person

  1. Pingback: Mexican rose coco beans curry recipe | Chitra's Healthy Kitchen

Please leave your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: