4 1/2 cups stock
chicken, veggie, or water
1 cup cilantro
rough chop
1 medium onion
4 clove garlic
rough chop
to taste
6 T canola oil
3 cups rice
Cilantro leaves
For the Rice
Grill the onion until charred. Place the onion, garlic, cilantro, salt and ¾ cup of chicken stock in a food processor. Pulse until smooth.
Heat the oil in a thick bottomed pan. Add the rice and stir to coat grains of rice. Toast for 5-7 minutes, until lightly browned.
Add the cilantro puree to the rice, stir to coat the rice and distribute evenly. Allow to cook 1-2 minutes. Add the remaining stock to the pot and bring to a boil. Reduce to a low simmer and cover the pot. Cook on a very low simmer about 20-25 minutes, or until all the liquid has been absorbed.
To Serve
Fluff the rice with a fork. Garnish with additional cilantro leaves and serve warm.