Roasted Corn Cilantro Rice
Author: Chef Brad
  • 4 cups chicken stock
  • 2 cups rice and ½ cup red or black quinoa
  • ¼ cup chopped cilantro plus ½ cup for garnish
  • ½ jalapeño, seeded and chopped
  • ½ chopped onion
  • 1 stalk celery, chopped
  • 1 large carrot , chopped
  • 2 garlic cloves, chopped
  • 1 cup *roasted corn
  • ¼ cup olive oil or lard
  • 1 tablespoon sugar
  1. Place oil or lard in pan with sugar on top.
  2. Cook until sugar starts to burn.
  3. And onion, cilantro, celery, carrots, garlic, jalapenos, and grains to sugar and oil.
  4. Sautee for 3 minutes until rice is toasted.
  5. Add chicken stock and place lid on pressure cooker.
  6. Bring to pressure and pressure for 6 minutes for white rice or for 12 minutes for brown rice.
  7. Let pressure drop naturally.
  8. While rice is cooking , roast corn by placing oiled corn under broil. Make sure and watch it closely.
  9. Cut corn off cob and add to cooked rice with more cilantro.
Recipe by Chef Brad America's Grain Guy at