Arroz Coqui Coqui (Coqui Coqui Rice)

Don't be alarmed this recipe is not made with frogs, although I did eat frog legs once in Coney Island. There are other variations of this rice dish, but I think you will add this one to your table. The celery and cilantro give this rice dish its green color. The Coqui is a little green frog that only lives in Puerto Rico and makes the sound "coqui coqui". He is considered to be a national treasure.

3 cups of short or long grain rice (pre washed but not wet)
1 stick of butter
Chicken bouillon cubes or power
4 stems of celery (cut them up into very small pieces)
1 1/2 cups of finely chopped fresh cilantro
1/2 cup of slivered almonds
4 cups of water

In a pot add the 4 cups of water and bring to a boil. Add the chicken bouillon until it becomes salty to taste, turn down the heat very low.

In a large frying pan that has a lid add the stick of butter. Wait until the butter is hot but don't let it burn. Add the rice to the frying pan and keep the rice moving with a spatula until the rice becomes slightly brown.

Add all of the other ingredients including the chicken broth, stir and mix well. Turn down the heat to medium and don't cover until the water has been absorbed. Once absorbed, with a wooden spoon stir gently from bottom to top. Cover the frying pan and lower the heat. Cook 20 to 25 minutes stirring once in between.

Serves 3 to 4