Rice with a Chilean Flair
"A Chilean friend taught me how to make this. I was addicted to it for a LONG time. This dish is quite tasty when eaten with my other recipe 'Dal Curry'. Enjoy!"
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups basmati rice
- water
- 1 chopped onion
- vegetable oil (for frying)
-
Topping
- 1 peeled and chopped English cucumber
- 2 cups chopped tomatoes
- 1⁄2 cup thinly sliced onion
- 1 cup chopped cilantro leaf
- lemon juice
- salt
- vegetable oil
directions
- Clean rice.
- Cover with plenty of water and boil until done.
- Drain and rinse with cold water.
- Saute chopped yellow onion in bottom of deep pot.
- When soft, add rice and salt and combine.
- Reduce heat to low and let simmer awhile.
- Prepare vegetable topping and let marinate.
- Dish rice and top with vegetables.
- This dish is very good with Dal Curry (another recipe I've posted on this board).
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Reviews
-
Very nice way to serve rice, if a bit on the bland side. I'd suggest using dried basil to complement the tomato in the recipe, and definitely some pepper as Mirjam suggested. I used 1/2 tsp (for 1 serving) oil for sauteing the onions, which was just right, and omitted the oil in the topping. The lemon juice is a really nice touch; I used one whole small lemon! :) The rice took only 15 minutes to cook, and since I chopped the other veggies while it was cooking, I finished making this recipe in less than 1/2 hour! -
This rice is superb! The only thing missing was a little hot pepper. Instead of topping the rice with the fresh vegetables I mixed it in to the hot rice and let the heat cook the veggies a bit. -
Tastey and easy. I added some sugar and salt to the topping and received raves. -
It was perfect with lentil curry. -
this rice is excellent. I like the fact that it's a little bland, because I can't handle spicy food very well. It goes great with your curried lentils. good suggestion.
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
