Cilantro Rice

Talk about fresh and delicious! This stuff helps to take away Mexican food cravings....in a super healthy way! I make this rice and serve it along side my Corn Zucchini Sautee (January 2010) for a full meal. YUMM!! I served this for dinner last night, and I think that Im going to make it again!

1 1/2 cup white basmati rice

2 cups water

1 garlic clove

1 1/2 teaspoon salt, divided

1 cup loosely packed cilantro
1/2 yellow onion

4 full green onions

4 WHITES only of the green onion

1 1/2 TBSP lime juice

1 1/2 TBSP jalapeno (with seeds)

1 tsp olive oil

Cook the rice: Place the rice, water, 1 tsp of salt, and the garlic clove in a saucepan and bring it to a boil. Once it boils, lower the heat to a simmer and cover. Cook until all the water has evaporated, between 15-20 minutes. Watch this closely.... Better for the rice to be a little wet and take it off the heat covered to let it keep steaming vs. cooked too long and too dry. This is important!

As the rice cooks, place the remaining items (dont forget the 1/2 tsp salt) in a blender or a min-prep and puree.

Once the rice is cook, fluff it and allow it to cool. Once more cool, mix in the puree into the rice and blend well. Serve and enjoy....