By Gary Smith

The United States produces more than 20 billion pounds of rice each year, according to USA Rice Federation. Canilla rice comes in both short and long-grain varieties and according to Goya.com, "is a favorite for generations and a staple in the Hispanic diet." Many people eat canilla rice as part of a healthy diet. It can be paired with meat, fish and poultry or even served alone. Canilla rice can be cooked in less than 30 minutes by following a few easy steps.

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Rice is enjoyed by people around the world.

Step 1

Prepare the ingredients to be combined with the canilla rice. Coarsely chop 1 ½ cups of arugula, mince one clove of garlic and julienne 1 ½ cups radicchio. Chop 1 tbsp. fresh Italian parsley and 1 cup watercress leaves and set aside.

Step 2

Bring 2 ½ cups of water to boil in a 6 qt. saucepan. Pour in 1 cup canilla rice, turn down the heat to low and simmer for 20 minutes. Use a heavy pan to keep the rice on the bottom from getting burnt. To keep canilla rice from sticking together when cooking, add one tbsp. of oil or butter.

Step 3

Heat the butter and oil in a 12 inch frying pan while the rice is cooking. Mix in the watercress, garlic and arugula. Maintain a medium heat and stir continually until the greens become somewhat wilted.

Step 4

Add the canilla rice to the frying pan once it has finished cooking. Then thoroughly mix in the parsley, radicchio, salt and pepper to taste.

Step 5

Transfer the cooked rice to a serving bowl, cover to keep warm and serve immediately.