Restaurant Recipes
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
- 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 F oven for 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 F oven for 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.
Attribution
Guadalajara, Houston, Texas area