Guadalajara Cilantro Rice
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
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.












CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 