Cilantro Rice

Living at a fire station, I get to eat a lot of different food, and if I’m lucky, steal the good recipes.  The following recipe is a variation on Spanish rice that I stole from Firefighter Eric G.  OK, I actually got his permission – he’s a pretty nice guy.

Ingredients:

1 Carrot, finely diced 

1 Bunch of cilantro leaves, diced

1 Bunch of green onion, diced – the white and green parts

2-3 Tablespoons of olive oil

2 Cups of white rice

4 Cups of water

Carrots, green onions and cilantro sauteing.

In a skillet, heat the olive oil until it shimmers. Add the carrots and cook until they are caramelized. Add the green onions and cook for about two more minutes. Finish with the cilantro and remove from heat after two minutes. 

To the rice cooker add the rice, carrots, cilantro and onion mixture. Pour in the water and turn it on.  Depending on your rice cooker, it should be done within 20-30 minutes, but do consult your cooker’s directions to be sure.  Fluff with a fork prior to serving.

This works well as a side dish to enchiladas, tacos, burritos or any meal you would eat with Spanish rice.