Best 3 Green Cilantro Rice Recipes

Embark on a culinary journey to savor the vibrant flavors of Green Cilantro Rice, a delectable dish that tantalizes the taste buds with its aromatic blend of cilantro, fluffy rice, and a symphony of spices. This vibrant rice dish boasts variations that cater to diverse dietary preferences, including a classic vegetarian recipe, a tantalizing vegan version, and a gluten-free option. Each recipe promises a unique culinary experience, united by the vibrant hue and delightful flavor of cilantro.

The classic vegetarian Green Cilantro Rice recipe forms the cornerstone of this culinary adventure, inviting home cooks to craft a fragrant and flavorful rice dish. Fresh cilantro, with its citrusy and peppery notes, takes center stage, infusing the rice with its vibrant color and captivating aroma. A harmonious blend of spices, including cumin, coriander, and turmeric, adds depth and warmth to the dish, while a hint of ginger and green chili imparts a subtle spiciness.

For those embracing a plant-based lifestyle, the vegan Green Cilantro Rice recipe offers a delightful alternative. This variation swaps butter for a flavorful combination of olive oil and vegan butter, ensuring a rich and satisfying taste without compromising on ethical choices. The symphony of spices remains intact, creating a harmonious balance of flavors that will captivate vegan and non-vegan palates alike.

Cooks seeking a gluten-free option can rejoice in the dedicated gluten-free Green Cilantro Rice recipe. This variation utilizes gluten-free rice, ensuring that individuals with gluten sensitivities or celiac disease can partake in the deliciousness of this vibrant dish without any worries. The careful selection of ingredients ensures that the gluten-free version retains the same aromatic and flavorful profile as its traditional counterpart, making it a delightful choice for all.

With three distinct recipes catering to different dietary preferences, the Green Cilantro Rice article offers a versatile culinary experience that promises to gratify taste buds and nourish the body. Each recipe is meticulously crafted to deliver a vibrant and flavorful dish that showcases the culinary magic of cilantro.

Let's cook with our recipes!

ARROZ VERDE (GREEN RICE WITH CILANTRO)

Arroz Verde (Green Rice with Cilantro) image

The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas.

Provided by GabrielPadilla

Categories Side Dish Rice Side Dish Recipes

Time 1h17m

Yield 4

Number Of Ingredients 9

Ingredients

2 poblano peppers, halved and seeded
2 tablespoons vegetable oil, divided
½ onion, chopped
1 clove garlic, minced
2 cups water
15 sprigs cilantro, chopped
½ lime, juiced
1 cup uncooked white rice
1 tablespoon chicken bouillon granules

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.
Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.
Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.
Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 42.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 41.2 mg, Sugar 2.2 g

SPICE-RUBBED PORK TENDERLOIN WITH MOLE, GREEN RICE, CILANTRO, LIME AND GOAT CHEESE

Spice-Rubbed Pork Tenderloin with Mole, Green Rice, Cilantro, Lime and Goat Cheese image

Provided by Bobby Flay

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 39

Ingredients

1/2 cup slivered raw almonds
2 tablespoons canola oil
3 cloves garlic, coarsely chopped
1 small Spanish onion, coarsely chopped
1 cup pureed plum tomatoes
Scant 1/2 cup pureed chipotle in adobo
2 tablespoons ancho chile powder
2 tablespoons white sesame seeds
1 tablespoon New Mexico chile powder
1 teaspoon ground cinnamon
1/2 teaspoon ground chile de arbol
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 cup chopped fresh mango
1/4 cup golden raisins
1/4 cup crushed blue corn tortilla chips
3 tablespoons molasses
1 tablespoon honey
1 tablespoon pure maple syrup
1 1/2 cups chicken stock, warmed
1 ounce semisweet or bittersweet chocolate, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups long-grain white rice
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
3 green onions, thinly sliced
2 roasted poblano chiles, finely diced
1 1/2 pounds pork tenderloin
3 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 tablespoon pasilla chile powder
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon chile de arbol
Kosher salt
2 tablespoons canola oil
Crumbled goat cheese, for topping
Lime wedges, for serving
Fresh cilantro leaves, for garnish

Steps:

For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
Preheat the oven to 450 degrees F.
Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.

GREEN CILANTRO RICE

Green Cilantro Rice image

This is wonderfully flavored Mexican rice. I love to serve it with chicken enchiladas. It is a must try if you love cilantro.

Provided by Laura Lee in Texas

Categories Long Grain Rice

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons butter
1 -2 jalapenos, chopped or 1 (4 ounce) can of chopped green chilies
3 cloves garlic, chopped
1/2 cup onion, chopped
2 cups long grain rice
4 cups chicken stock
1/2 teaspoon ground cumin
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 cup chopped cilantro

Steps:

Saute in butter the garlic, onion and jalapenos until soft.
Add uncooked rice.
Stir constantly until rice is slightly brown.
Pour in chicken broth.
Stir in the cilantro, cumin, salt and pepper.
Pour in a baking dish if you pan is not oven friendly. Cover with a tight fitting lid.
Bake at 350 for 30- 45 minutes until rice is soft.
Fluff and serve hot.

Nutrition Facts : Calories 360, Fat 10.1, SaturatedFat 5.5, Cholesterol 25.1, Sodium 398.2, Carbohydrate 57, Fiber 1.2, Sugar 3.3, Protein 8.8

Tips:

Use fresh cilantro: Fresh cilantro has a more vibrant flavor than dried cilantro. If you don't have fresh cilantro, you can use 1/2 teaspoon of dried cilantro.
Rinse the rice: Rinsing the rice removes the starch, which helps to prevent the rice from sticking together.
Use a good quality broth: The broth is what gives the rice its flavor, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water. If you're using water, add a little bit of salt or bouillon to flavor it.
Cook the rice over low heat: Cooking the rice over low heat helps to prevent the rice from burning or sticking to the pot.
Fluff the rice with a fork: Once the rice is cooked, fluff it with a fork to separate the grains.

Conclusion:

Cilantro rice is a delicious and easy-to-make side dish that can be served with a variety of dishes. It's perfect for a weeknight meal or a special occasion. With its vibrant green color and fresh cilantro flavor, cilantro rice is sure to be a hit with everyone at the table.