Café Rio Cilantro Rice Recipe

This recipe makes a moist, flavorful rice that would be delicious as a side dish to any Mexican meal. We use it as part of Café Rio Taco Salad, but often eat the leftovers later with other meals.

The ingredients:

6 cups water
6 chicken bouillon cubes
4 tsp. garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
1 onion
3 cups rice (I like to use brown which takes longer to cook but is healthier)

I saute the dry rice and half of the onion in the butter until it is just browned. Then blend cilantro, green chiles and the other 1/2 onion together in food processor (with 1 cup of the water for easier blending). Bring water to a boil and add all ingredients, simmer covered 30 minutes or 50 minutes if using brown rice.

(This batch was made using brown rice.)

Enjoy!