Cilantro Rice

By carvalhohm

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• ½ cup GOYA® Recaito – Cilantro Cooking Base
• 1 packet GOYA® Cubitos Chicken Bouillon mixed with 3 cups water
• 2 cups CANILLA® Extra Long Grain Rice, rinsed
• ¼ cup finely chopped fresh cilantro

Details

Servings 8
Preparation time 5mins
Cooking time 35mins

Preparation

Step 1

1 Heat oil in medium saucepot over medium heat. Add Recaito. Cook, stirring occasionally, until sizzling, about 2 minutes. Add chicken bouillon mixture; bring to boil. Stir in rice; return liquid to boil. Reduce heat to medium-low. Simmer without stirring until water evaporates, about 12 minutes. Gently stir rice with wooden spoon, scraping bottom of pot. Cover pot. Reduce heat to low. Simmer, covered, until rice is tender, about 12 minutes more.

2 Remove pot from heat. Add cilantro to pot; gently fluff rice with fork to combine; cover pot. Let sit 5 minutes. Serve warm.