This easy cilantro rice is so easy to prepare but so tasty. It pairs beautifully with a variety of proteins like grilled chicken, steak, pork chop or fish and the bonus is that you’ll have leftover chimichurri sauce leftover for other meals!
Ingredients:
- ½ cup jasmine rice
- 1 medium yellow onion
- 1 large poblano pepper
- 1 Tbsp. olive oil
- 1/3 cup Easy Cilantro Parsley Chimichurri Sauce
Directions:
- In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high then reduce the heat to low, cover and cook, without stirring, for 12 to 14 minutes, or until the water has been absorbed, and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
- Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core, then thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper.
- In a large sauté pan, heat the olive oil on medium-high until hot. Add the sliced onion and pepper; season with a pinch of salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring, 30 seconds. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.
Makes 2 servings of rice.
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