- 1 cup uncooked white rice
- 1 Tbsp avocado oil
- 1/2 cup chopped white or yellow onion (or sub shallot)
- 3 cloves garlic, skins removed and minced
- 1 healthy pinch sea salt
- 1 ¾ cup water (or sub broth of choice for more flavor)
- 1 small jalapeño pepper, seeds and stems removed and chopped
- 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
- 1/2 tsp sea salt
- 1/4 tsp spirulina (for added color // if you don’t have it, omit))
FOR SERVING optional
- Lime wedges
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
- To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
- Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
- Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
- Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.
via Minimalist Baker