Cilantro Serrano Mexican Rice

Ingredients:

1 Tbsp olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 Tbsp minced seeded Serrano chile
2 cups long-grain white rice
3 1/4 cups chicken broth
3/4 tsp salt

For the Cilantro Dressing:
1 1/4 cups (packed) coarsely chopped fresh cilantro
1 cup olive oil
5 Tbsp white wine vinegar
2 garlic cloves, peeled
1 tsp ground cumin
1 tsp minced seeded Serrano chile

Instructions:

Rice Preparation
Heat oil in a large saucepan over medium heat. Add onion, garlic, and Serrano and sauté until the onion is translucent, 7-9 minutes. Add rice and stir 2 minutes.

Mix in broth and salt. Bring to boil. Reduce heat to low and cover and cook until rice is just tender and broth is absorbed, about 15 minutes.

Remove from heat. Let stand, covered, 5 minutes. Transfer rice to bowl and cool to barely lukewarm, stirring occasionally, about 1 1/2 hours.

Add Cilantro Dressing to rice and toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Cilantro Dressing:
Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper.

Serves 8.

From vinolucistyle.com