Cilantro Rice


  • 2-1/2 c uncooked parboiled rice
  • Very hot water
  • 1/4 c vegetable or chicken stock base
  • 4 T unsalted butter or 3 T coconut oil
  • 1/2 C diced green bell peppers or substitute
  • 1/4 c chopped cilantro leaves


  1. Place rice in a 6-inch-deep (3- or 4-quart) pan.
  2. Cover with very hot tap water and stir vigorously “to clean and soften rice.”
  3. Drain rice in a colander.
  4. Repeat twice with fresh hot water to clean and soften rice adequately.
  5. In mixing bowl, add 1 quart very hot tap water to vegetable or chicken stock.
  6. Mix well with a wire whisk.
  7. Add dissolved vegetable or chicken stock mixture to soaked rice; stir well.
  8. Place rice, uncovered, in 350-degree oven 15 minutes.
  9. Melt butter or coconut oil in a microwave-safe container.
  10. Remove rice from oven and add butter or coconut oil to rice; mix thoroughly.
  11. Cover rice and return to 350-degree oven 15 minutes.
  12. Meanwhile, combine bell peppers in mixing bowl and cover with very hot tap water. Set aside to soften. (or may saute peppers)
  13. Remove rice from oven. Drain water.
  14. Rinse softened or sauted peppers thoroughly with hot water.
  15. Add peppers to rice; mix thoroughly.
  16. Add cilantro and hold at serving temperature.
Cilantro Rice
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Cilantro Rice
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