Ingredients
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4 cups water
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1/4 cup chicken bouillon
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1/2 teaspoon vinegar
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1 tablespoon butter
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1 teaspoon olive oil
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1/2 cup red bell pepper, diced
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1/2 cup green bell peppers or 1/2 cup poblano chile, diced
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1/2 cup zucchini or 1/2 cup yellow squash, diced
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1/4 cup cilantro leaf, chopped
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2 cups rice
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1/2 cup corn kernel
Instructions
- Sauté rice in frying pan over med high heat for 3 minutes stirring constantly.
- Add veggies and continue to sauté until rice begins to brown and veggies soften, stirring very often. 3-5 minutes or so.
- Add bouillon and vinegar (if using) to water and stir to dissolve. (The vinegar keeps the grains separated- you can use this tip ANYTIME you cook rice.).
- Pour water into pan with rice and veggies and allow to come to a boil.
- Toss in cilantro, stir and cover tightly.
- Lower heat to simmer and keep covered for 15 minutes exactly. DO NOT lift lid during the 15 minutes- the steam is needed to properly cook the rice.
- Uncover and fluff with a fork.