INGREDIENTS

INSTRUCTIONS

Bring 1 quart water to a boil over high heat. Combine rice with
boiling water to cover in medium-size bowl. Stir once and set aside  to
soak 15 minutes. In food processor fitted with steel blade, chop
cilantro, onion, and garlic. Add 1/4 cup chicken stock and puree. Or,
with chefs knife, finely chop cilantro,parsley, onion, and garlic;
then place in blender, add stock and puree. Set aside. Transfer  soaked
rice to colander. Rinse under cold running water and drain.  Heat oil
in medium-size saucepan over high heat. Add rice and saute,  stirring,
about 5 minutes, or until translucent. Reduce heat to  medium. Stir in
coriander-parsley mixture and cook, stirring  frequently, about 10
minutes, or until fairly dry. Add the remaining  stock and salt and
pepper to taste. Bring to a boil over high heat,  stir once, reduce to
a simmer, and cover. Cook 15 minutes, or until  rice is just tender and
stock is absorbed. Turn rice into serving  bowl.  Recipe is by Sue B.
Huffman, food editor at Ladie's Home Journal.  Typos by Brenda Adams.
Busted by MC_Buster. Posted to mc 6/29/97.  Recipe by: B: Great Meals
in Minutes, Mexican Menus Posted to  MC-Recipe Digest V1 #650 by Badams
<adamsfmle@sprintmail.com> on Jun  29, 1997

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