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–+ servings

Mexican Rice with Cilantro Dressing

Author: Si Foster
Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 sides
This Cafe Rio inspired recipe tastes better than the restaurant version!

Ingredients 

Rice:

  • 1 tablespoon olive oil
  • 1 large white onion , chopped
  • 2 cloves garlic, minced
  • 1/2 small can chopped green chilies, mild, or one cup chipped fresh Anaheim chiles, chopped and seeded
  • 2 cups long grain white rice
  • 3 1/2 cups chicken broth without MSG
  • salt to taste, I used about 3/4 teaspoon

1/2 to 3/4 cup Cilantro Dressing* (see recipe notes)

  • 1 1/4 cups packed chopped cilantro, about 1 small bunch
  • 3/4 cup olive oil or avocado oil
  • 3 tablespoons fresh lime juice or cider vinegar
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon minced seeded Serrano chile

Instructions

for rice:

  • Heat oil in large saucepan over medium heat.
  • Add onion, garlic, and green chilies. Cook until onion is soft, about 5-10 minutes over medium heat.
  • Mix in rice, stir about 2 minutes.
  • Mix in broth. Bring to boil.
  • Reduce heat to low; cover and cook until rice is tender and broth absorbed, about 15 minutes. If rice dries out, add water, about 1/4 cup at a time.
  • Turn off heat and let rice sit, covered for 5 minutes.
  • Transfer rice to serving platter or bowl. Let rice sit for about 5 more minutes to cool slightly.
  • Pour dressing over rice, tossing gently together.
  • Season with salt and pepper.
  • Can be prepared ahead.
  • Let stand at room temperature. 

for dressing:

  • Combine all dressing ingredients in blender or food processor, blend until smooth.
  • Season with salt and pepper.
  • Can be made one day ahead. Chill.
  • Use about 1/2 of this amount for the rice suggested above.  

Notes

  • The dressing for the rice will be enough for double the amount of rice in this recipe. You may either half the dressing amount or the dressing is  good for dressing salads, or as a marinade for fish or chicken. You may add about 1/3 cup of mayo and a little milk if you like a creamy salad dressing.
  • To make this dish ahead, cook the rice as directed. I don't like to refrigerate rice after cooking because it changes the texture, so I leave it in a cool room after completely cooling the rice. The next day, toss with dressing before serving. 
  • This dish is best made on the same day it is served.