Although I didn’t serve this rice with the fish tacos and bean salad, I think it would go really well with that meal.
This dish is probably the simplest to make and has tons of flavor. The two main ingredients are fresh cilantro and dill.
I always have a huge bunch of cilantro in my fridge. When you bring a bunch home, the key is to wash the cilantro and spread it on your countertop over a thick towel. Let it dry completely- then roll it up in some paper towels and store in a zip lock bag. It keeps in my crisper for a long time and is ready whenever I need it- which is almost everyday.
I have started keeping dill in my fridge as well- I love it’s earthy flavor in rice dishes, curries and especially paired with fish or shrimp. In fact, this summer I am growing some in my backyard. I can’t wait to pick some and add it to a fresh salad- yum!
Anyway, back to the rice dish. You simply make your rice – I like to cook mine in chicken broth to give it an extra boost of flavor. Once the rice is almost done, add some frozen peas on top and place the lid back on. The peas will thaw and soften and won’t over cook. Once the rice is room temperature, add the cilantro and dill- that is it. It is super simple, but the flavor is unbelievable.
Try it with a grilled meal outside- it will go perfectly well with some grilled chicken!
- 1 cup basmati rice
- 2 cups chicken broth
- 1 teaspoon extra light olive oil
- 1 cup frozen petite peas
- ½ cup cilantro, chopped
- 1/3 cup dill, chopped
Bring the chicken broth to a boil in a medium saucepan. Add the oil, rice and 1 teaspoon salt. Bring the rice to a boil and cover with lid half way. Once the broth has evaporated and bubbles form on the surface, lower the heat and cover with lid completely. Cook for 10 minutes. Add the peas and cook for another 10 minutes. Take the lid off and fluff with a fork. Let cool and stir in cilantro and dill. Serve immediately.