Follow these steps for perfect results
cilantro
chopped
onion
finely chopped
red bell pepper
finely chopped
canola oil
long grain brown rice
vegetable broth
sea salt
Finely chop the cilantro (reserving some for garnish), onion, and bell pepper.
Heat the canola oil in a large pan over medium-high heat.
Sauté the dry rice for 2 minutes, stirring constantly.
Add the chopped onion, bell pepper, and cilantro to the rice and sauté for another 2 minutes, stirring constantly.
Pour in the vegetable broth and add the salt.
Bring the mixture to a boil.
Cover the pan, reduce heat to low, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork.
Garnish with the reserved cilantro before serving.
Expert advice for the best results
Rinse the rice before cooking to remove excess starch.
Adjust the amount of salt to your preference.
Everything you need to know before you start
5 mins
Can be made a day ahead and reheated.
Serve in a bowl or on a plate, garnished with extra cilantro and a wedge of lime.
Serve as a side dish with grilled chicken or fish.
Serve as a base for a vegetarian bowl with beans and salsa.
Complements the flavors without overpowering.
Pairs well with the herbal notes of the cilantro.
Discover the story behind this recipe
A staple side dish in many Costa Rican meals.
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