We love rice. We eat it a lot. Usually I just cook up a batch of plain white or brown rice and use it as a bed for some sort of stew or stir-fry. But recently I thought to myself, why does the rice have to be plain? Why can't it have some flavor as well? How can I have flavorful rice without using a packet loaded with salt and a bunch of other things I can't pronounce?
This recipe is a very simple way to serve rice that has a lot of flavor. As the rice cooks, it absorbs the flavor of the chiles, then I stir in the cilantro right before I serve it. If you add the cilantro too early, it takes over the dish and loses a lot of its vibrant color in the finished product. You could make this with brown rice if desired, just increase the water to 5-1/4 cups and let it simmer for 40 minutes instead of 20.
I like to serve this rice with Mexican food, but you could also replace the green chiles with 1 Tbsp chopped fresh hot red chiles to serve this rice with Thai food.
Chile Cilantro Rice
4 cups water
1/2 tsp salt
2 cups long grain white rice (not quick or instant)
1 small can chopped green chiles
2 Tbsp chopped fresh cilantro