On a recent trip to Las Vegas, my husband and I ate at a restaurant called Taqueria Canonita at the Venetian hotel. We had the wild mushroom poblano cream enchiladas and they were amazing!! Of course I wanted to try recreating it at home. I looked online for ideas on the recipe and ended up making the enchiladas for some friends one night for dinner. I ended up combining and modifying a few different recipes to get the taste that I wanted for the sauce, so before I post the recipe for the enchiladas, I need to make them again to verify my methods and ingredients. UPDATE: I posted the enchiladas recipe…and they are delicious!!
In addition to the enchiladas, I thought some type of cilantro rice would go well with the dish. After looking online for some recipes, I recalled going to a friends house and having a simple yet tasty cilantro rice dish that left a memory. So I asked her for the recipe and here it is below! It was a perfect side to the enchiladas and would probably work as a side for many different dishes.
Serves makes ~8 servings
Save RecipeIngredients:
- 1 cup rice, cooked
- 1/2 bunch cilantro, washed, large stems removed
- 1 garlic clove, minced
- 1/2 inch ginger, finely grated
- olive oil (about 2 tbsp +)
- salt/pepper
- sugar (to taste)
- fresh lemon juice (to taste)
Directions:
- In a mini food processor, blend the cilantro, garlic clove, ginger, and olive oil so that it forms a paste. Add more than 2 tbsp olive oil if needed.
- Heat a skillet to medium heat. Add some olive oil. Add the cilantro paste and cook for 1-2 minutes. Add the cooked rice and mix until the paste is fully incorporated into the rice. Be careful not to mash the rice by over mixing (add olive oil if necessary).
- Add salt, pepper, sugar, and lemon juice to taste. Serve hot and enjoy!
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