Tico Rice (Veg*n & Brown Rice) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Found in a guide to Costa Rica, this makes a nice change from plain rice and is pretty simple to prepare. I tweaked slightly to use brown rice, most versions use white, and most versions use chicken broth. Use any way you would normally use cooked rice! Ingredients:
4 sprigs fresh cilantro (put some aside for garnish) |
1/2 medium onion |
1/2 red bell pepper (use any colour but green) |
1 tablespoon canola oil (any neutral oil) |
2 cups long grain brown rice |
4 cups vegetable broth |
1/2 teaspoon sea salt |
Directions:
1. Chop cilantro, onion, and bell pepper very fine and set aside.
2. Add the 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.
3. Add the veggie broth and salt, bring to a boil, then cover and reduce heat to simmer until rice is tender (45-50 minutes).
4. Top with some reserved cilantro.
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