Green Rice Honduras

Add the fresh cilantro, garlic cloves, salt, and water to a blender. Blend on high speed until the mixture is completely smooth and uniformly green.

Strain the blended green liquid through a fine mesh sieve into a measuring cup or bowl, pressing the solids to extract as much liquid as possible. Discard any remaining fibrous solids.

Rinse the long grain white rice under cold running water until the water runs clear to remove excess starch. Drain thoroughly.

Heat a medium saucepan over medium-high heat and add a small amount of oil. Add the drained rice and toast it, stirring frequently, until the grains turn slightly opaque and fragrant.

Pour the strained cilantro-garlic liquid over the toasted rice, ensuring the liquid level is approximately 2 inches above the rice. Stir once to combine and bring the mixture to a full boil.

Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and allow the rice to simmer undisturbed until all the liquid is absorbed.

Remove the saucepan from the heat and let the rice rest, still covered, to allow the steam to finish cooking the grains evenly.

Uncover the saucepan and gently fluff the green rice with a fork. Taste and adjust salt if needed, then serve hot as a side dish.