Cilantro Rice

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.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 8  cups cold water
• 4  cups long-grain white rice
• 1  tablespoon coarse salt, plus
• 1  teaspoon coarse salt
• 3  cups  chopped fresh cilantro
• 2  cups  diced red bell peppers
• 2  cups  diced yellow bell peppers
• 1  cup olive oil
• 2⁄3 cup white wine vinegar
•  fresh ground black pepper

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.