Source: Guadalajara, Houston, Texas area

Serves 4 to 6.

2 1/2 cups uncooked parboiled rice
    (Guadalajara uses Uncle Ben's)
Very hot tap water
1/4 cup chicken stock base
4 tablespoons unsalted butter
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1/4 cup chopped cilantro leaves

Place rice in a 6-inch deep (3- or 4-quart) pan. Cover with very hot tap water and stir vigorously to clean and soften rice. Drain rice in a colander. Repeat twice with fresh hot water to clean and soften rice adequately.

In mixing bowl, add 1 quart very hot tap water to chicken base. Mix well with a wire whisk. Add dissolved chicken base mixture to soaked rice; stir well. Place rice, uncovered, in 350 degree F oven 15 minutes.

Melt butter in a microwave-safe container. Remove rice from oven and add butter to rice; mix thoroughly.

Cover rice and return to 350 degree F oven for 15 minutes.

Meanwhile, combine bell peppers in mixing bowl and cover with very hot tap water. Set aside to soften.

Remove rice from oven. Drain water; rinse softened peppers thoroughly with hot water. Add peppers to rice; mix thoroughly. Add cilantro and hold at serving temperature.