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Home | Side Dishes | Guadalajara Cilantro Rice
Guadalajara Cilantro Rice
Notes:
Guadalajara is a restaurant Serves 4 to 6. Located in the Houston area.
Ingredients:
2-1/2 C. uncooked parboiled rice (Guadalajara uses Uncle Ben's)
Very hot tap water
1/4 C. chicken stock base
4 Tbsp. unsalted butter
1/2 C. each, diced: red and green bell peppers
1/4 C. chopped cilantro leaves
Preparation:
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
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