Guadalajara Cilantro Rice Recipe
Serves/Makes: 8
Ingredients:
2 1/2 cups uncooked parboiled rice
Very hot tap water
1/4 cup chicken stock base
4 tablespoons unsalted butter
1/2 cup each, diced red and green bell peppers
1/4 cup chopped cilantro leaves
Directions:
Place rice in a 6-inch-deep (3- or 4-quart) pan. Cover with very hot tap water
and stir vigorously "to clean and soften rice." Drain rice in a colander. Repeat
twice with fresh hot water to clean and soften rice adequately.
In mixing bowl, add 1 quart very hot tap water to chicken base. Mix well with a
wire whisk. Add dissolved chicken base mixture to soaked rice; stir well. Place
rice, uncovered, in 350-degree oven 15 minutes. Melt butter in a microwave-safe
container. Remove rice from oven and add butter to rice; mix thoroughly.
Cover rice and return to 350-degree oven 15 minutes. Meanwhile, combine bell
peppers in mixing bowl and cover with very hot tap water. Set aside to soften.
Remove rice from oven. Drain water; rinse softened peppers thoroughly with hot
water. Add peppers to rice; mix thoroughly. Add cilantro and hold at serving
temperature.
This recipe for Guadalajara Cilantro Rice serves/makes 8.