Cilantro Rice
This yummy rice is a great way to sneak some veggies into your loved ones who would otherwise pass on them. Wonderful change from the usual red Spanish rice usually served with Tex Mex or Mexican foods. Similar to the rice served in one of my fave Mexican Restaurants in Houston, Guadalajara. I liked it so much I HAD to try to duplicate it when we moved away. This is as close as I can get. Hope you like it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 teaspoon olive oil
- 1 tablespoon butter
- 4 cups water
- 1/2 cup red bell pepper diced
- 2 cups rice
- 1/4 cup chicken bouillon
- 1/2 teaspoon vinegar (optional)
- 1/2 cup green bell peppers or 1/2 cup poblano chile diced
- 1/2 cup zucchini (optional) or 1/2 cup yellow squash diced (optional)
- 1/2 cup corn kernel (optional)
- 1/4 cup cilantro leaf chopped
- Carbohydrate 50.6202437504804 g
- Cholesterol 5.32385416904972 mg
- Fat 2.76302354236951 g
- Fiber 1.06241662542025 g
- Protein 4.92313729199929 g
- Saturated Fat 1.45856166723378 g
- Serving Size 1 1 serving(s) (237g)
- Sodium 431.091750355715 mg
- Sugar 49.5578271250602 g
- Trans Fat 0.238916541728739 g
- Calories 253 calories
Sauté rice in frying pan over med high heat for 3 minutes stirring constantly. Add veggies and continue to sauté until rice begins to brown and veggies soften, stirring very often. 3-5 minutes or so. Add bouillon and vinegar (if using) to water and stir to dissolve. (The vinegar keeps the grains separated- you can use this tip ANYTIME you cook rice.). Pour water into pan with rice and veggies and allow to come to a boil. Toss in cilantro, stir and cover tightly. Lower heat to simmer and keep covered for 15 minutes exactly. DO NOT lift lid during the 15 minutes- the steam is needed to properly cook the rice. Uncover and fluff with a fork.
