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This flavorful, vibrant Mexican side dish pairs well with almost any type of main, from Indian curries to simple roasted chicken. The dish often is made by adding pureed cilantro and chilies to the liquid at the start of cooking, but this produces rice that's army green and dull in taste. To keep the color and flavor fresh, we cook our rice with just the hardier flavorings—garlic, scallion and half of the chilies—then stir in the puree after cooking. Seeding all the jalapeños keeps this dish mild; if you want some heat, leave the seeds in one or more of the chilies.
Servings
Don't use basmati rice in place of the regular long-grain rice the recipe calls for. Though basmati is a long-grain variety, it cooks differently. (Jasmine rice, on the other hand, does work here.) Don't worry about carefully chopping the cilantro. A few quick cuts are sufficient for preventing the stems from wrapping around the blender blade during pureeing.
tablespoon grapeseed or other neutral oil
cups long-grain white rice (see note), rinsed and drained
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