Difference between revisions of "Tico Rice"
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# Add [[water]] or [[chicken broth]], bring to a boil, cover and reduce heat to simmer until [[rice]] is tender (20–35 minutes). #This is also the recipe for Tico [[rice]] used in favorites like tamales and Gallo Pinto. | # Add [[water]] or [[chicken broth]], bring to a boil, cover and reduce heat to simmer until [[rice]] is tender (20–35 minutes). #This is also the recipe for Tico [[rice]] used in favorites like tamales and Gallo Pinto. | ||
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[[Category:Costa Rican Appetizers]] | [[Category:Costa Rican Appetizers]] | ||
[[Category:Costa Rican Recipes]] | [[Category:Costa Rican Recipes]] | ||
Revision as of 12:11, 6 April 2012
Description
Ingredients
- 2-4 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
- ½ small or medium Onion
- ½ small red or yellow sweet pepper (optional)
- 3 cups (700 ml) chicken broth or water
- 2 cups (350 ml) white rice
- ½ teaspoon (2.5 ml) salt
Directions
- Chop cilantro, Onion, and sweet pepper very fine.
- Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add the chopped Onion, sweet pepper and cilantro and sauté another 2 minutes.
- Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20–35 minutes). #This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
