"Summary: Vibrant fresh herbs add pizzazz to cooked rice in a Mexican side dish that tastes good either hot or at room temperature...."
INGREDIENTS
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1 ½ cups medium-grain white rice or basmati rice
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1 cup lightly packed fresh flat leaf parsley leaves and tender stems
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½ cup lightly packed fresh cilantro leaves and tender stems
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¼ cup lightly packed fresh oregano leaves
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¼ cup lightly packed fresh mint or dill leaves
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2 garlic cloves, coarsely chopped
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¼ cup extra-virgin olive oil
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1 ½ teaspoons kosher salt or flaky sea salt