I first made this dish of rice with the flavors of cilantro and serrano pepper to take to a friends Mexican themed barbeque. It is unbelievably good…and the perfect party dish because it’s served at room temperature. I don’t quite remember a dish that I’ve had as many requests for; it’s that good! I had a barbecue last night and I did my own ribs throwdown making two different sauces to see which one people loved the most. Their response? The rice! Like I said…it’s that good!
One word of caution; be very careful when working with serrano peppers. Serrano peppers have a higher Scoville Heat unit than milder jalapeno chiles so either wear gloves or do what I did…except for removing the inside membrane and seeds with a paring knife I used my mini Cuisinart to finely chop the pepper. They are so strong they it actually hurts when I breathe in the fumes but used in a small quantity they are absolutely necessary for the end result flavor of this dish.
The first time I used them without gloves, I must have rubbed my eye several hours later and it still burned. I’ve heard that it’s wise to use extra caution with gloves as well if you think you will be holding an infant as the Capsaicin on your fingers can burn their gentle skin. One trick I’ve learned? Capsaicin is oil soluble…rub your hands with a bit of oil before washing them and it should take care of the problem. Ever put a pepper in your mouth that burned too much…try rubbing some butter inside your mouth to do the same thing!
A BONUS? Because it’s meant to be served at room temperature and there is nothing to spoil it’s the perfect food for a barbecue. That is if you don’t finish it off on the way. Why…you know; cause it’s THAT good
A wonderful and flavorful rice dish perfect for a summer barbecue. Not your typical Mexican rice, this one is filled with flavors of pepper and garlic and cilantro!
- 1 1/4 cups (packed) coarsely chopped fresh cilantro
- 2/3 cup olive oil
- 5 tablespoons white wine vinegar
- 2 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon minced seeded Serrano chile
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced seeded Serrano chile
- 2 cups long-grain white rice
- 3 1/4 cups chicken broth
- 3/4 teaspoon salt
- Place all dressing ingredients into food processor and blend until smooth.
- Heat oil in a large saucepan over medium heat.
- Add onion, garlic, and Serrano and sauté until the onion is translucent, 7-9 minutes.
- Add rice and stir 2 minutes.
- Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.
- Remove from heat. Let stand, covered, 5 minutes.
- Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours.
- Add Cilantro Dressing to rice and toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead; let stand at room temperature.)
When I originally made this dish I used a cup of olive oil but too often that has meant having some oil at the bottom of the serving bowl so I've cut it down...if you feel your dish could use a bit more, drizzle it as needed after adding the dressing.
I’ve come a long way baby! (I hope you agree!)If you’ve gotten this far, I’ve got a laugh for you. I first started this blog as a place to transfer a thousand recipes from my first website ever; the one I told you about in my anniversary post at http://www.creative-culinary.com. I had never bothered with photos for that site so it was a new skill set certainly. I started with an Olympus Digital Point and Shoot camera that I had purchased 8 years ago before a trip to Boston…and no one is more amazed at the difference in those early pictures and ones I now manage than me. Thought you might enjoy a laugh at my expense; here is my image from last year!I can hear you now, in chorus…LOL!