Cilantro Rice
photo by Chef Stoutsy_86
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups rice
- 4 cups water
- 1⁄4 cup chicken bouillon
- 1⁄2 teaspoon vinegar (optional)
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1⁄2 cup red bell pepper, diced
- 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
directions
- 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.
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Reviews
-
I did this in the rice cooker too. I didn't have any bell peppers, but even with just the corn & zucchini it was yummers. I forgot to try the vinegar trick, too, but it wasn't clumpy; maybe that's the type of rice? This was my first time to make a rice "pilaf" in the cooker, and I'm glad it was so easy--and flavorful!
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Tweaks
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Colorful, full of flavor and overflowing with vegetable goodness! What more can you ask for in a side dish? This rice really had everything but the kitchen sink. Beautiful. I used jalapeno pepper in place of the green pepper and omitted the corn since I was out. I also used two small frozen cubes of cilantro. This was delicious! Thanks for sharing!
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.