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Taking the extra time to add some peppers and onion then cooking in chicken broth makes the difference whether you're using the rice for Tamales, Gallo Pinto or just eating it plain on the side.
Tico Rice Recipe
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
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.
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