Saturday, January 2, 2010

Costa Rican Rice

1/2 c. chopped onion
1/2 c. shopped green pepper
1 Tbsp. Olive Oil
1 clove garlic, chopped
1 c. rice
2 c. water
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1/4 tsp. pepper
1 carrot, chopped
2-4 Tbsp. fresh cilantro, chopped

Heat oil and brown onions, green pepper and garlic clove. Add rice and brown about 1-2 minutes (until rice gets puffy). Add water, bouillon, granulated garlic, pepper and carrot. Bring to a boil. Cover and simmer 15-20 minutes. Turn off burner and allow to sit until you are ready to eat. Fluff with a flork. Add fresh cilantrol right before eating.

Great with Mexican food!

Thanks to Pat Sorum for this delicious and EASY recipe!

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