Cilantro Rice

This one tastes a lot like the version you find in Mexican restaurants.  I assume this version is somewhat lighter--I only use 1 tablespoon of butter or oil, and you could also substitute that with cooking spray.  I also think you can up the amount of veggies in the rice as well for some additional nutritional value.  I've never made it with brown rice, but I'm sure that would work as well.

Ingredients 
2 bunches cilantro leaves (cut off stems)
4 cloves garlic
1 serrano chile, halved and seeded (add more for additional spice)
1 green bell pepper, quartered and seeded
3 1/2 cups low sodium chicken broth
1 tablespoon butter or vegetable oil
1 minced medium red onion
1 diced red pepper
1 diced yellow pepper
1 teaspoon cumin
2 cups long grain white rice
1 tablespoon kosher salt (if using regular salt, reduce to 1 teaspoon)

Directions

1. Combine cilantro, garlic, chile, green pepper and 2 cups broth in a blender, puree until smooth and set aside. 
2. Heat oil in a large frying pan over medium high heat.  Add onion and red and yellow pepper and cook until softened, about 2-4 minutes.  
3. Add rice and cumin; stir to coat in oil and cook until opaque, about 2 minutes.  
4. Carefully pour the cilantro mixture and remaining broth into the rice and stir to combine.  Sample the cooking liquid and add salt if desired.
5. Bring mixture to a boil then reduce heat to low so rice is at a simmer.  Cover and cook until rice is tender, about 15 minutes. 
6. Turn off heat and let rice rest covered for 5 minutes.  Fluff with fork and serve.