Total Time
50mins
Prep 20 mins
Cook 30 mins

Delicious rice! This rice can be served warm or at room temperature as a well-seasoned salad. Can easily be tripled for a large crowd. Fresh basil or parsley may be substituted for cilantro. From Chef Brendan Walsh.

Directions

  1. In a large saucepan, bring the water to a boil over high heat. Add the rice and salt and bring back to a boil. Immediately lower the heat, cover the pan, and cook for 20 minutes. Remove from the heat and let rest, covered, for 10 minutes.
  2. Transfer the rice to a large bowl. Stir in the cilantro, bell peppers, olive oil, vinegar, and pepper to taste. Serve immediately or cover and let stand at room temperature.