Guadalajara Cilantro Rice

Yield: 4 to 6 servings

Ingredients

• 2 1/2 cups uncooked parboiled rice (Guadalajara uses Uncle Ben's)
• Very hot tap water
• 1/4 cup chicken stock base
• 4 tablespoons unsalted butter
• 1/2 cup diced red bell peppers
• 1/2 cup diced green bell peppers
• 1/4 cup chopped cilantro leaves

Instructions

1. 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.
2. Drain rice in a colander.
3. Repeat twice with fresh hot water to clean and soften rice adequately.
4. In mixing bowl, add 1 quart very hot tap water to chicken base. Mix well with a wire whisk.
5. Add dissolved chicken base mixture to soaked rice; stir well.
6. Place rice, uncovered, in 350 degree F oven for 15 minutes.
7. Melt butter in a microwave-safe container.
8. Remove rice from oven and add butter to rice; mix thoroughly.
9. Cover rice and return to 350 degree F oven for 15 minutes.
10. Meanwhile, combine bell peppers in mixing bowl and cover with very hot tap water. Set aside to soften.
11. Remove rice from oven.
12. Drain water; rinse softened peppers thoroughly with hot water.
13. Add peppers to rice; mix thoroughly.
14. Add cilantro and hold at serving temperature.

Attribution

Guadalajara, Houston, Texas area