This dish is a lovely accompaniment for red snapper; it features a delightfully fresh flavor and an equally appealing green tint. The slightly piquant flavor of cilantro helps highlight and turn up the volume on the fish and its pleasantly acidic sauce. Remember, a rice cooker is always a quick, easy alternative to preparing rice dishes in a pan on the stove; sauté the onion, then combine the ingredients in the rice cooker and follow the instructions supplied by the manufacturer. You can't go wrong.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium white onion, finely chopped
• 2 cups converted white rice
• 3 cups chicken stock or vegetable stock
• 1 bunch of cilantro (about 15 or 20 stalks), chopped
• 1/2 teaspoon coarse sea salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven 350 F.

2. Melt the butter in a cast-iron pot over medium heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir until well coated, about 1 minute. Add the stock, cilantro, and 1/2 teaspoon salt, and bring to a boil. Cover the pot and place it in the oven for 20 minutes. Remove from the oven, allow to rest (covered) for 5 minutes, season with salt and pepper, and serve hot.

Other Rice Recipes

Aromatic Basmati Rice
Arroz Con Camarones
Basmati Rice
Black and White Rice
Medley of Rice
Mushroom and Tomato Risotto
Savory Basmati Rice
Spinach and Risotto Casserole
Sushi Rice

Tip

Cooking Rice