Name: Cilantro Rice Pilaf with Jalapeño
Total time: 55 min
Ingredients: 3 tablespoons unsalted butter; 1 small onion , chopped fine; Salt and pepper; 1 1/2 cups long-grain white rice; 1 jalapeño chile , seeded and minced; 2 garlic cloves , minced; 2 1/4 cups chicken broth; 2 teaspoons grated lime zest; 1/4 cup chopped fresh cilantro

Why This Recipe Works

Rather than stick to the standard ratio of two parts liquid to one part rice, we discovered that slightly less liquid produced a perfect pilaf with fluffy grains. Sautéing the rice in a little butter added more flavor than oil, and replacing water with chicken broth made our pilaf more savory. We added some jalapeño for a bit of a kick and cilantro for freshness.

Before You Begin

Our preferred brand of long-grain rice is Lundberg Organic Long-Grain White Rice. Allow the rice to cook for the full 20 minutes before lifting the lid to check it.

Instructions

Melt butter in large saucepan over medium-high heat. Add onion and ¾ teaspoon salt and cook until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Stir in jalapeño and garlic and cook until fragrant, about 30 seconds.

Stir in broth and zest and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Keep covered and remove from heat. Let stand for 10 minutes. Fluff rice with fork. Stir in cilantro. Season with salt and pepper to taste. Serve.