| | Directions | | In a blender, puree cilantro, garlic, pepper and 1 cup broth until smooth. Set aside. In a medium sauce pan, heat oil over medium heat. Stir in rice and seasonings for 5-8 minutes, until rice is pale golden. Stir in cilantro mixture and remaining broth. Increase heat to high and bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, 18-20 minutes. |
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| Ingredients | | - |  | 1 cup cilantro, chopped |
| - | | 1 clove garlic |
| - | | 1 jalapeño pepper, seeded, chopped |
| - | | 2 1/2 cups vegetable broth, divided |
| - | | 2 teaspoons olive oil |
| - | | 1 1/2 cups long-grain rice |
| - | | 1 teaspoon garlic powder |
| - | | 1/2 teaspoon cumin |
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