Cilantro Rice
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5 from 1 vote

Guadalajara Cilantro Rice

Make Guadalajara Cilantro Rice at home.
Course Side Dish
Cuisine American
Keyword Guadalajara Cilantro Rice
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 128kcal
Author Stephanie Manley


  • 2-1/2 cups uncooked parboiled rice (Guadalajara uses Uncle Ben's)
  • Very hot tap water
  • 1/4 cups chicken stock base
  • 4 tablespoons unsalted butter
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro leaves


  • 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


Calories: 128kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 47mg | Fiber: 0g | Sugar: 0g | Vitamin A: 715IU | Vitamin C: 26mg | Calcium: 5mg | Iron: 1mg
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