Instructions: Place cilantro, jalapeno and garlic in food processor and puree.

In saucepan heat oil and saute onion. Add rice and stir to coat rice with oil and warm it. Add some cilantro puree (to taste) and the stock and stir to combine. Cook covered over low heat for 17 minutes.

Remove from heat and let stand covered for another 5 minutes. Add a squirt of lime and lime zest. Serve with enchiladas.

note: best to let cilantro sit in fridge awhile (it will brown if held too long.)

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