My kids love this garlic rice that we get from a Peruvian place around the corner so I decided to recreate it and add cilantro to serve it alongside any Mexican dish I’m cooking. It’s a big hit!
1/2 tablespoon of vegetable oil
2 garlic cloves, minced
1 teaspoon of lemon juice
2 tablespoons minced cilantro
1 cup long grain rice
1 teaspoon of salt
1/2 cups chicken stock
In a large pan, heat the oil. When hot, add garlic and sauté until fragrant, about 1 minute. Then add in rice and lemon juice and sauté for another minute. Take off the heat and transfer rice in either your rice cooker if you have one, or a pot. Then add in cilantro and salt and mix so the cilantro is distributed throughout. Then add in broth. If using a rice cooker, simply turn it on. If using a pot, bring the liquid to a boil over high heat then turn down the heat to bring it to a simmer, cover the pot with a lid, leaving a small opening for the steam to escape. Cook for 18 minutes. When done, stir the rice and transfer to a bowl to serve.