The secret? Ask a Costa Rican. Ok, I asked for you, and I promise that this is the secret to making simple, perfect rice. Clearly this rice is not meant to accompany all dishes because of the clear difference in flavors, but don’t worry, I already plan on bringing you new versions.
Really though, this rice is not only completely delicious, it’s actually a time saver too. Let me explain what I mean…
These little pretties are about to bless your life fooooorrrreeeeevvvvveeeeerrrrr. So, my very darling friend, Maihsmy is from Costa Rica. She makes wonderful food… Tres Leches anyone? One of the best things that she has ever taught me is her cilantro/pepper mix. Maihsmy has these little containers stored in her freezer, and one in the fridge at all times. Whenever she makes rice, she just adds a little scoop and ta da, perfectly flavored rice. As one container runs out, she brings down another from the freezer. Isn’t that so easy?
So, let’s get started. First, Maihsmy uses her mini chopper, your food processor would be great too. There are only a few ingredients, but it’s important to note that the all but the very tips of the cilantro is used, as in the stems are used as well.
Just throw each ingredient in the chopper until it is very fine. Add to a bowl, drizzle in your olive oil, mix and place in baby food jars, or small tupperware containers.
Keep everything on hand in the freezer and fridge for a super yummy rice!
Costa Rican Rice
1 White Onion
1 Red Bell Pepper
1 Bunch Cilantro, trimming only the very bottom inch of stem off (yes, you’ll be using the stems too)
5-6 Cloves of Garlic
4 Tablespoons Olive Oil
1 Teaspoon or so of salt (to taste)
1 Cup Rice
2 Cups Water
(1/2 jar or 3 teaspoons of mix)
Place each ingredient in a food processor or mini chopper separately, pulse until each ingredient is minced finely. Place in a bowl, pour in the olive oil and stir to combine. Spoon the mixture into small jars and freeze until ready to use. Keep one on hand in the fridge at all times.
When you are ready to cook with it, place the rice, water, salt and about 1/2 of the jar in a rice cooker. Cook for 20-30 minutes depending on your rice cooker (or bring to a boil on stove top, turn down to a simmer with the lid on and cook until tender.) Give the rice a good stir and serve immediately!
I'm Carrian, and my family and I love to cook, bake, and enjoy time together. We believe that with a little help and a point in the right direction everyone can be successful in the kitchen. At our house everyone is family, and we hope you'll join ours. Click 
This looks a very good, which type rice is for this dish? Is it a long grain rices? Obrigada!
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I saw this recipe on twitter. Lovely, I like to add spice and a lot of fresh herbs to my rice& risotto too.
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What a great idea! I love this. Sounds like perfect flavours. There is nothing better than beautifully cooked and fragrant rice.
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What a great idea! I love this. Sounds like perfect flavours. There is nothing better than beautifully cooked and fragrant rice.
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love the flavored rice plastic container stash – to just be added at a moment's notice to a fresh batch. That is SMART thinking and what a time saver!
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I can see why this would be the perfect rice! All that flavor in there!! Loved that you shared this
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This is a must try recipe, especially since we always eat rice at home. I love how you incorporate herbs to this, make it fragrant and flavorful!
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That sounds so delicious and so very easy! You can't beat perfect rice
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This sounds so good!! I feel like we've been eating a lot of rice lately – I need to throw this into the mix!
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I love little tips like this. You can't beat that kind of knowledge! Love this Carrian!
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Such great tips! Nothing ruins your day or supper like not getting the rice just right.
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I love good rice. Initially I learned to cook rice in the Philippines we would put rice in the pot, then add enough water to it was half your thumb-length over the rice. Yes, we stuck our thumb right into the rice pot.
Weird but it worked everytime. I get home, turn to rice steamers and lost the skill. Working to get it back.
Jeff
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