Cilantro Rice
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    3 Cups Rice, Medium Grain
    3 1/2 Cups Water     
    10 Leaves-Long Coriander-
    1 C up Cilantro
    6 oz. Cooking Ham, Julienne,
    1 Large Onion, Small dice,
    1 Cuban Pepper,Small Dice,
    1 Tbsp. Cumin
    2 Tbsp. Sofrito
    Pinch Salt & Pepper
    1 Cube (1 Tbsp.)  Beef Base-Beef Bouillon Cube, Pic PG B
    2 Tbsp. Vegetable Oil

    1) In a Rice pot (caldero), cook the cooking ham until brown (about 15
    2) Add the onions and peppers then continue by adding the salt &
    pepper; continue cooking for an additional 3 minutes
    3) Add the Beef base and sofrito; continue cooking for an additional 2
    4) Add the rice, cilantro and mix until the rice has a green color to it.
    5) Add the water; this should cover about 1/4 inch above the rice
    6) Cook at medium the temperature until the rice absorbs all of the water
    7) Flip (fold) the rice until you create a dome in the center of the pot. This
    procedure will assure you that the rice will cook evenly. Cover the pot and
    continue cooking for an additional 25 minutes

    *NOTE: DO NOT uncover the pot or you will let the steam out and it
    will take longer for the rice to cook*
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