Ingredients:
2 1/2 cups
uncooked parboiled rice
Very hot tap water
1/4 cup chicken stock
base
4 tablespoons unsalted butter
1/2 cup each, diced red and green
bell peppers
1/4 cup chopped cilantro leaves
Directions:
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.
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