Cilantro Rice with Hominy is a comforting side dish of jasmine or basmati rice, cooked in chicken broth with hominy, cilantro, and butter added at the end. Try serving with grilled pork or chicken.
No rice cooker in the house? No problem. You can make this recipe on top of the stove or use an Instant Pot.
You will find this recipe for Cilantro Rice with Hominy behind the comfort food tab in my personal cookbook. It’s right up there with Rotisserie Chicken and Mushroom Chowder for a not-so-good kind of day. Also, it’s mildly flavored, so children seem to like it, especially if you leave the cilantro off of their portion.
Thanks to my brother-in-law who shared this simple recipe. He always serves it with grilled pork tenderloins.
Do I really need a rice cooker?
Many of us are short on storage space, so any addition to our kitchen arsenal has to meet certain criteria. These are my requirements:
- Saves time: I’m not referring specifically to actual cooking time, but hands-on watching-carefully kind of time.
- Easy to clean: It must be wipe-downable or even better, dishwasher-safe. Lots of pieces that must be disassembled, cleaned, and reassembled are a negative.
- Multi-purpose: I must have several favorite recipes that use it.
- A timer: It it’s a cooking appliance, a warmer option at the end of cooking earns extra points.
A rice cooker ticks all those boxes for me. A good rice cooker can be expensive, but it cooks better and is more versatile than a cheap aluminum one with a glass lid.
Many people will say it’s not that hard to cook rice on the stove. True. But it requires more attention than I seem to possess.
One of the best things about it: The inner cooking pot is heavy enough to use on top of the stove. This saves time when I want to lightly brown the rice before cooking it, like in this recipe and when I make Mexican rice.
A couple of other things I like:
- The set-it-and-forget-it feature that automatically switches to a warm setting
- The way it cooks brown rice, wild rice, quinoa, and steel-cut oats
Ingredients and Substitutions:
- RICE: Jasmine or basmati is my rice of choice for this recipe. Long-grain rice would also work.
Are you wondering about the difference between jasmine and basmati rice? They both smell like popcorn as you cook it.
According to Cook’s Illustrated, “The basmati grains remain distinct and maintain their long, slim shape. The jasmine rice has a plush, moist texture; its grains collect in delicate clumps, perfect for eating with chopsticks.”
- CHICKEN BROTH: Homemade chicken broth is the best, of course. But if you use a lot of cilantro and butter, you won’t much notice what kind of broth you used. I usually use bouillon and reconstitute it with hot water.
- GOLDEN HOMINY: What is hominy? Not the same as grits. “Hominy is made from whole corn kernels that have been soaked in a lye or lime solution to soften the tough outer hulls. The kernels are then washed to remove the excess solution, the hull, and often the germ.”
When you go to the store, you may notice white hominy in addition to yellow hominy. The color of the hominy depends on the color of the corn used. Some people think the yellow is slightly sweeter. I always use yellow hominy because of the color. White would be boring in white rice.
- BUTTER: Be as generous as your conscience will allow. There are no substitutes in my book.
- CILANTRO: Fresh cilantro is the only way to go. Chop up the leaves and tender stems as well. If you’re not a cilantro lover, substitute parsley. But then you have to change the name of the dish. 🙂
- SALT: I always use Kosher salt. I hesitate to list a specific amount of salt because of the variations in the salt content of chicken broth. I would start with 1/2 teaspoon and add more if you use a low-sodium broth or homemade broth.
Can I make this ahead?
Yes, but wait to add the cilantro until you are ready to serve. It will turn dark if added too early.
Can I freeze this recipe?
Yes. If you want to make a large batch so that you have leftovers to freeze, it’s best to hold the cilantro until right before serving.
How To Make Buttery Cilantro Rice with Hominy in a Rice Cooker:
A rice cooker is not essential for this recipe. You could also use an Instant Pot, or cook the rice on the stove in a saucepan. After browning the rice in oil, follow the directions in your Instant Pot manual, or use the cooking directions on the package of rice substituting chicken broth for the water.
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Need more ideas for what to do with cilantro?
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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
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- 2 cups jasmine, basmati, or long grain rice
- 2 tablespoons olive or avocado oil
- 3 cups chicken broth
- 1 14.5 ounce can golden hominy, drained
- 2+ tablespoons butter
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons cilantro, chopped
- Pour 2 cups of raw rice into a sieve and run water over it until water runs clear. Set aside to drain.
- Heat 2 tablespoons of oil in a rice cooker pan (or medium saucepan) over medium-high heat. Add rice to the pan. Stir until it begins to turn golden brown.
- Add broth to the rice and set your rice machine for the normal white rice cycle. If you are cooking on a range, bring the broth to a boil. Turn the heat down to a simmer and cover.
- If you are not using a rice cooker, go by the instructions on the package of rice to know how long to cook. When finished, remove from the heat and allow to sit for 15 minutes.
- If using a rice cooker, listen for the beep indicating that the rice is done.
- Stir in hominy, butter, salt, and pepper. Add cilantro just before serving.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 949mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 4g