Tico Rice

Chop the cilantro, onion, and sweet pepper (if using) into small, uniform pieces; set aside separately.

Rinse the white rice under cold running water in a fine-mesh strainer until the water runs clear, then drain thoroughly.

Heat a medium saucepan or rice cooker over medium-high heat and add the drained rice, stirring constantly until lightly toasted and fragrant.

Pour in the chicken broth and add the salt, stirring once to combine and ensure the rice is evenly submerged.

Add the chopped onion and sweet pepper (if using) to the rice mixture and stir to distribute evenly.

Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer without stirring until the rice is tender and the liquid is absorbed.

Remove from heat and let the rice rest, covered, for 3-5 minutes to allow any remaining moisture to be absorbed.

Fluff the rice gently with a fork, fold in the fresh cilantro just before serving, and taste to adjust seasoning if needed.