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

sprigs fresh cilantro (put some aside for garnish)↗4
medium onion↗1⁄2
red bell pepper (use any colour but green)↗1⁄2
tablespoon canola oil (any neutral oil)↗1
cups long grain brown rice↗2
cups vegetable broth↗4
teaspoon sea salt↗1⁄2

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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