Cooking like it's take-out--Mexican part 2

Cilantro Rice

I confess, Chipotle is not one of my favorite restaurants, but I find the idea of cilantro rice very appealing so I decided to make some to go with our delicious barbacoa.

Here's how you do it.

1 cup long grain rice
2 cups chicken stock (or 2 cups of water with 1 chicken boullion cube)
1/4 chopped cilantro
2TB oil or 2TB butter

In a skillet heat the oil and add the rice. Toast the rice to a lovely golden brown. Add the chicken stock and bring to a boil. Cover skillet and turn heat down to simmer. Allow it to simmer away for 15-20 minutes. Fluff with a fork and add the cilantro. Enjoy.