The green-colored cilantro rice (its name literally translated as "Green rice", by the way) is one of the most common sides you could include in a Mexican meal. Pretty easy to make, it's obviously delicious enough to eat on its own, without a main course. Traditionally it's made with chicken stock, which gives a lot in terms of the overall final flavor of the dish, but I guess you could replace it with vegetable stock to keep the dish vegetarian. (Your loss, anyway :P).
The cilantro flavor is quite enough to make the dish unforgettable, but garlic and chili peppers also contribute to it. Enjoy :).
Recipe source: Saveur.
Last year: Aztec hot chocolate.
Two years ago: Rosemary, Gruyere cheese and potato bread.
Three years ago: Tagliatelle with Gorgonzola and spinach sauce.
Ingredients (serves 2-3):
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small yellow onion
- 2 poblano chiles
- 3 garlic cloves
- 1 cup fresh cilantro leaves
- 2 cups (500 ml chicken stock)
- salt and pepper to taste
Put the onion (peeled), cilantro, chiles, garlic and 1 cup of stock in a blender. Blend, strain and season with salt and pepper.
Rinse and drain the rice. Heat the oil in a pot and add the rice to it. Stir well. Add the sauce and the remaining cup of stock. Cover and let it simmer on low-medium heat for 20 minutes. Uncover and let it cook for 10 minutes more or until the rice is completely done and there's no more excess liquid.
(Note: it's best - as it is with all rice dishes - to use a heavy-bottomed dish, like cast iron or something, in order to prevent sticking and burning.).
Decorate with some extra freshly cut strips of chili pepper, if you'd like.
It's done, dig in!