Chilean Rice
"This rice is a mild tasting pilaf-type of rice that goes well with spicy foods. If you like to spice it up, adding some chopped green chiles works well."
photo by catalinacrawler
- Ready In:
- 43mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 354.88 ml uncooked long grain rice
- 29.58 ml lard
- 59.14 ml chopped onions or 59.14 ml scallion
- 29.58 ml finely diced red bell peppers
- 29.58 ml finely diced carrots
- 532.32 ml chicken broth or 532.32 ml vegetable broth, heated
- 4.92 ml salt
- 29.58 ml finely chopped cilantro (optional)
directions
- Rinse rice several times under cold water in a sieve and drain.
- Cook the onion, bell pepper, and carrot in lard for 2 minutes.
- Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
- Add the hot broth, and salt and bring to a boil.
- Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking).
- Fluff rice with a fork and garnish with chopped cilantro.
- Serve hot.
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Reviews
-
Very nice dish. Made it for an ethnic dinner where some did not like cilantro so I put it on the side for those that did. All I did was cut back the salt abit and it turned out perfect for us. Thanks for sharing Sue. -
This went great with the two Thai dishes that we had made - took the spices to a lower level but that was ok - they melded real nicely - did not use lard but EVOO this is a great recipe thanks made for family picks -
A good basic side dish, with a touch of color. I made this with vegetable broth, substituting quinoa for rice, and vegetable oil for lard. -
i love it!! i was a little afraid it would be a bit bland but the bell pepper gave it a subtle flavor that was great! might try a bit of cumin next time but its totally not necessary, this rice was great on its own. made for zwt4...
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Found this recipe a couple of years ago and my family constantly asks for it. Very good. Thanks.
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Tweaks
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A good basic side dish, with a touch of color. I made this with vegetable broth, substituting quinoa for rice, and vegetable oil for lard.
-
My son took this rice to school for a Cinco de Mayo feast in his Spanish class, which is how he happened to look for & find the recipe in the first place. He said it was enjoyed by all who tasted it and that it was quickly finished off. He used all of a red bell pepper, and butter instead of lard, since we didn't have any on hand. Substituting the salt for a package of sazon with annatto gives the finished rice a beautiful golden-orange color. (For those who avoid MSG, be aware that packaged sazon sometimes contains MSG.)
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
