I first made this dish of rice with the flavors of cilantro and serrano pepper to take to a friends Mexican themed barbecue many, many years ago. 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! Don’t let the seeming innocuousness of the ingredients fail to impress; it is the combination of those perfect ingredients that makes a dish that I can not stop eating. This Cilantro Serrano Rice is absolutely addictive; bet you can’t taste just one bite either!
I first posted this recipe several years ago and I have included the photo from that effort at the bottom of the page. It was one of the last photos taken by an old point and shoot camera and I do cringe a bit when I see it but I also love that photos can be perfect reminders of lots of practice and hard work. I even took a new photo about 4 years ago and that one was wearing on me a bit too. Maybe because I love this dish so much and want a photo to make it appealing so you will try it that I had to do it again.
When my friend Sandy came over for recently I made this rice again expecting to do another re-shoot. Except we ate too much of it. So another do-over later and finally I’ve got something I can live with (until a couple of years from now right?). I don’t fashion myself as a food photographer by trade but I am always pleased to see that my photography has improved over the years; it has a way to go but it has also ‘come a long way baby.’
One word of caution when making this most excellent dish; be very careful when working with the Serrano peppers in this recipe. 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. Funny thing…it’s not hot at all; they just combine with all the other ingredients and the flavor is an absolute necessity.
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 bind the capsaicin to the oil and wash it away. 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. Because you know… it’s THAT good!
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 8-10 Servings
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!
Ingredients
- For the Dressing:
- 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 For the Rice:
- 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
Preparation
- To Make the Dressing:
- Place all dressing ingredients into food processor and blend until smooth. To Prepare the Dish:
- 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.)
Notes
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.
2.5http://www.creative-culinary.com/cilantro-serrano-rice/This recipe brought to you by Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com
