Difference between revisions of "Tico Rice"
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* ½ teaspoon (2.5 ml) [[salt]] | * ½ teaspoon (2.5 ml) [[salt]] | ||
| − | == | + | == Procedures == |
# Chop [[cilantro]], [[Onion]], and [[sweet pepper]] very fine. | # 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 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. | ||
Latest revision as of 15:58, 11 July 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
Procedures
- 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.
