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I am interrupting my posts on preparing tacos because maybe you’re on the hunt for a side dish to accompany all of the tacos your presumably making.  While you may like a more traditional Spanish rice recipe, I spent some time on epicurious the other day and found a little gem called coriander rice.  It was published originally by Gourmet in April 1997 and looked simple with good reviews.  I made two minor changes and replaced the long-grain rice with basmati rice and used chicken broth instead of water, but other than that I followed the recipe exactly.

If you’ve recently purchased fresh cilantro (coriander), this is a great recipe to use it up.  I just hate when those innocent little herbs, languish away at the bottom of the vegetable drawer (underneath half of a red onion and a few stalks of celery.  Just depressing.

Oh, and if you’re not a coriander {cilantro} fan, just substitute flat-leaf parsley.  The flavor will of course be a little different, but I think you’ll end up with a nice side dish just the same.


Here’s what you need to get started…2 garlic cloves that you’ve thinly sliced, 1 cup of basmati rice  and 1/3 cup of freshly chopped coriander.

Add 2 cups of chicken broth to a pot that has a tight-fitting lid.  Next, add 1 tsp of salt, 1 tsp of olive oil and the sliced garlic.  Bring this mixture to a boil.

Now you’re ready to add 1 cup of basmati rice to the broth-garlic mixture.

Once you’ve added the rice, give it a good stir and set your tight-fitting lid (You remember that you need that lid, right?) onto your pot, lower the heat to a simmer and cook for 20 minutes.  Now’s the time when you can put the finishing touches on your main course, check your WordPress stats or clean out the veggie drawer.

After the rice has cooked for 20 minutes, carefully remove the lid (a lot of steam will be released so be careful) and add 1/3 of a cup of chopped coriander to the pot.  Use a fork to fluff the rice and toss with the coriander.

Don’t forget to taste the rice and adjust the seasonings with salt and black pepper, if needed.

I reserved a whole leaf to garnish (but only for this shot).  I like a pretty garnish, but not too much.  Less is more in the garnish department for me.


You can view the original recipe on epicurious here.

Coriander Rice

Recipe adapted from Gourmet (as featured on epicurious), April 1997


2 cups of chicken stock
1 teaspoon salt
1 teaspoon olive oil
2 garlic cloves, sliced thin
1 cup Basmati rice
1/3 cup chopped fresh coriander sprigs (wash and dry before chopping)

Kosher salt and freshly ground black pepper, to taste


In a saucepan with a tight-fitting lid bring chicken broth to a boil with salt, oil, and garlic. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and toss with coriander and salt and pepper to taste.

Yield:  3 cups