Mexican Rice with Cilantro


  • 4 cups brown rice
  • 1 yellow onion small diced
  • 4 cloves garlic minced
  • 8 cups vegetable stock
  • 1 Tbsp ground coriander
  • ¼ cup butter
  • 2 Tbsp olive oil
  • 2 packages sazon (Goya seasoning)
  • 1 cup Pico de gallo
  • ½ cup cilantro


In a pot sauté onion and garlic.

Sauté the rice and add sazon and coriander. Sauté for five min then,
Add vegetable stock.

Bring to boil and reduce heat to a simmer. Let cook for 45min.

When done fold in Pico and cilantro.