arroz verde

1 bunch cilantro
5 1/2 cups chicken stock
if you want to make this vegan, replace with vegetable stock
4 cups medium or long-grain white rice
1 tbsp olive oil
1/2 cup chick stock
Arroz verde, or cilantro rice, is a common accompaniment in Peruvian cuisine. It goes perfectly with a rotisserie chicken or grilled fish and your favorite veggies. I brought this to the PBNC office for a potluck lunch to thank and say farewell to a couple of awesome Summer volunteers! Unfortunately, it turned out that one of those lovely volunteers didn't like cilantro! Thank goodness there was pleny of other deliciousness at the table. Rest assured, the entire large bowl of cilantro rice was devoured by the rest of us. =)
Blend the cilantro and 5.5 cups of chicken stock and set aside.
In a 5-6 quart sauté pan, brown the rice on medium heat with the olive oil until rice is opaque.
Turn the heat down to low and add the cilantro and chicken stock from the blender. Bring to a slow boil and then simmer on medium-low to low heat, covered.
Some people say never to disturb the rice until it's cooked. I tend to give it a stir (once I've seen most all of the liquid has disappeared) to avoid the bottom from burning and to mix the cilantro evenly throughout.
If rice isn't soft but getting dry, add the remaining 1/2 cup of chicken stock.
Rice should be done in about 25 minutes.
Fluff and serve with your protein and veggie!
This is enough rice to serve 6-8 people depending on how much rice your guests eat. For a smaller party of people, adjust the proportions accordingly.