• Rinse rice with cold water to remove excess starch and to prevent the rice from being overly sticky.
• Bring bone broth and sofrito to a boil in a medium saucepan. Stir to be sure the sofrito is well combined in the chicken broth.
• After the bone broth mixture is boiling, add the jasmine rice. Stir to prevent sticking. Cover and reduce heat to medium, medium low. Simmer for around 15 minutes or until the liquid is completely absorbed.
• Once done, remove the lid and fluff rice. Stir in butter and cilantro then serve immediately.

Instant Pot Instructions

• Place the rinsed rice, bone broth, and sofrito in the instant pot. Close the Instant Pot lid, set the valve to the "Sealing" position, and select the "Pressure Cook" or "Manual" mode. Cook on high pressure for 5 minutes. Allow for a natural release for at least 10 minutes. 
• Once done and all the pressure has been released, fluff the rice and fold in butter. Top with fresh cilantro and serve warm. 

Rice Cooker Instructions

• Place the rinsed rice, bone broth, and sofrito into the rice cooker. Start the rice cooker according to the rice cooker instructions for white rice.
• Once the rice cooker indicates that the rice is done, let it rest for around 5 minutes. This helps the rice absorb any remaining liquid and makes it easier to fluff.
• Fluff the rice with a fork, fold in the butter and fresh cilantro. Serve immediately.