First up is Thai Cilantro and Serrano Rice. Heat a small skillet over medium-high heat. Add 1 tablespoon canola oil; swirl. Add 1 tablespoon grated peeled fresh ginger, 1 tablespoon sliced garlic, and 2 serrano chiles, seeded and thinly sliced; sauté 1 minute. Stir ginger mixture, ¾ cup chopped cilantro, and ¼ teaspoon kosher salt into rice.