How to make Guadalajara Cilantro Rice, just like the restaurant does.

Guadalajara Cilantro Rice

3 May, 2009 || CopyKat Recipes, Side Dishes

This is a nice change from Spanish rice that is so often served at Mexican restaurants. Cilantro gives this rice an extra special kick. Red and Green peppers along with Cilantro gives this rice dice a lot of extra color.

2-1/2 C. uncooked parboiled rice (Guadalajara uses Uncle Ben’s)
Very hot tap water
1/4 C. chicken stock base
4 Tbsp. unsalted butter
1/2 C. each, diced: red and green bell peppers
1/4 C. chopped cilantro leaves

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 oven 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 oven 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
Serves 4 to 6.