Mexican Rice Salad with Cilantro Dressing

1 tablespoon olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 tablespoon minced seeded serrano chiles
2 cups long-grain white rice
3 1/4 cups low-salt chicken broth
3/4 teaspoon salt
Cilantro Dressing (recipe below)

Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; 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; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup Cilantro Dressing to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)


This recipe yields LOTS of dressing — add to the rice to taste.

1 1/4 cups (packed) coarsely chopped fresh cilantro
1 cup olive oil
5 tablespoons white wine vinegar
2 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon minced seeded serrano chile

Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)

Makes about 1 2/3 cups.
Makes 8 servings.

Bon Appétit
August 2004

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