1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon minced seeded serrano chiles
2 cups long-grain white rice
3 1/4 cups low-salt chicken broth
3/4 teaspoon salt
1 1/4 cups (packed) coarsely chopped fresh cilantro
1/2 cup olive oil
5 tablespoons white wine vinegar
2 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon minced seeded serrano chile
Heat oil in large saucepan over medium heat. Add garlic and serrano; sautÃ© until softened, about 5 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes.
For dressing: combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. Makes one scant cup.
Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup cilantro dressing to rice; toss to coat. Season with salt and pepper. Let stand at room temperature.
Makes 8 servings.