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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (286g) Recipe makes 6 servings |
||
| Calories 264 | ||
| Calories from Fat 28 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 80mg | 3% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 53.0g | 17% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 0.9g | ||
| Protein 4.6g | 9% | |
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Cilantro Rice
By: mama's kitchen
Apr 17, 2006
This yummy rice is a great way to sneak some veggies into your loved ones who would otherwise pass on them. Wonderful change from the usual red Spanish rice usually served with Tex Mex or Mexican foods. Similar to the rice served in one of my fave Mexican Restaurants in Houston, Guadalajara. I liked it so much I HAD to try to duplicate it when we moved away. This is as close as I can get. Hope you like it!
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 pepper, diced
- 1/2 cup zucchini (optional) or yellow squash, diced (optional)
- 1/2 cup corn kernel (optional)
- 1/4 cup cilantro leaf, chopped
Directions
1
Sauté rice in frying pan over med high heat for 3 minutes stirring constantly.2
Add veggies and continue to sauté until rice begins to brown and veggies soften, stirring very often. 3-5 minutes or so.3
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.).4
Pour water into pan with rice and veggies and allow to come to a boil.5
Toss in cilantro, stir and cover tightly.6
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.7
Uncover and fluff with a fork.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Novelty > Copycat
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Featured Reviews for This Recipe
From: Sharon123
On Jun 14, 2008
This was a very nice side dish for a fish dinner. I liked all the veggies. I didn't have whole kernel corn, but did have a little leftover creamed corn, so used that. Thanks for a yummy rice dish!
From: BLUE ROSE
On Jun 14, 2008
Loved this rice dish! This went perfect with Chicken and Herbs in a White Wine Sauce . Also a nice meal to just make for yourself. I am so spoiled~
From: annlouise
On Sep 4, 2007
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!
From: Cynna
On Jun 23, 2007
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!
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