Mexican-Style Cilantro Rice

Ingredients:

⅔ cup long grained rice
Water for cooking rice + 2-3 teaspoons extra
¼ – ⅓ cup cilantro leaves (less than 0.5 ounce)
1 tablespoon olive oil
Juice from 1 large slice of lime (about ½ teaspoon)
Kosher or sea salt and freshly ground pepper to taste

Equipment:

Small pot with cover
Measuring cup
Measuring spoons
Large spoon
Small blender or food processor

Preparation:

1.Make the rice with water. I followed a method learned from Grace Young, but you can use any method that works for you. Grace’s method is to put the rice in the pot, add cool water, swish it around and pour it out, repeating a few times until the water runs clear.  Then boil the rice with about 1 inch of water in the pot (uncovered) for approximately 12-15 minutes, until the water disappears, lower the light, cover the pot and cook the rice for 5 more minutes, after which you let it sit, covered for 5 additional minutes.

2.While the rice cooks, rinse the cilantro, dry lightly with a paper towel, and pull off the leaves.

3.Put them into the mini-food processor or blender. (Although you could finely chop and then mash the leaves with a knife and then a mortar and pestle, a food processor or blender works much better.) Add 1 tablespoon of oil and 2-3 teaspoons of water, then chop the cilantro as finely as possible, to a pesto-like consistency.

4.When the rice is done, use the spoon to separate the grains, add the cilantro mixture, and mix until you have thoroughly incorporated it into the rice. Add the fresh lime juice, sprinkle on salt and pepper, and serve.