Cilantro Rice

by Kimberly Hickok

I’m a big fan of Mexican food. Mark? Not so much. Sure he’ll eat a taco or fajita but neither of us have had authentic Mexican food. That’s where my friend, Jen, comes in.

Jen is an EXCELLENT cook. She lived in Arizona for years and makes the best Mexican. I commandeered her for a Saturday of cooking. We made Fire Roasted Salsa, Beef Street Tacos, Chicken Enchiladas with Roasted Tomatillo Sauce and Cilantro Rice.

Everything was absolutely delicious. The secret to great Mexican is using fresh ingredients and, thanks to Jen, now I know how.

Me and Jen. At the bottom of the pic is my dog Izzy trying to get in on the action.

The Cilantro Rice was amazing. It was a great accompaniment to our feast. The secret is making a sofrito to flavor the rice. The sofrito couldn’t be easier to make. We simply tossed a handful of cilantro, two cloves of garlic, a poblano pepper and a little chicken broth into the food processor.

Cilantro rice sofrito - ingredients

Cilantro rice ingredients

Coat the bottom of a medium sized sauce pan with a heavy bottom with a tablespoon or two of olive oil. Add two cups of basmati rice and cook over medium heat until the rice is opaque. Add the sofrito. Stir.

Cilantro Rice - CookingAdd three cups of chicken broth and a pinch of salt. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes until the rice is done.

Cilantro Rice on plate

This is now my go-to recipe for cilantro rice. If you like Chipotle’s cilantro rice, you’ll love this.

Cilantro Rice
Prep time
Cook time
Total time
Cilantro rice made with a sofrito of fresh ingredients.
Recipe type: Side Dish
Cuisine: Mexican
Serves: 6-8
  • Cilantro, a handful
  • 2 cloves garlic
  • 1 poblano, cut in thirds
  • 2 tablespoons chicken broth or water
  • Olive oil
  • 2 cups long grain rice (I used basmati)
  • 3 cups chicken broth
  • Salt
  1. Make the sofrito. In a food processor, add the cilantro, garlic, poblano and chicken broth and process until smooth.
  2. Over medium heat in a medium sized sauce pan, add a tablespoon or two of olive oil and the rice.
  3. Stir, cooking until the rice is opaque.
  4. Add the sofrito and cook for a few more minutes
  5. Add a pinch of salt and the chicken broth.
  6. Bring to a boil.
  7. Reduce heat and cover.
  8. Cook for about 20 minutes until done.


You may also like


Amanda February 13, 2015 - 9:50 pm

Sounds and looks delicious. WE hit Raul’s for dinner tonight as we worked late. Maybe next Friday I won’t be working late and can fix this as a side dish at home!

Jen's Chicken Enchiladas - Kimversations March 19, 2015 - 11:00 am

[…] Finally. I know I promised to post this a while back and I’ve been teasing you with other recipes from ‘The Day of Awesome Mexican Cooking with my friend Jen’ like this awesome and easy Cilantro Rice. […]


Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More