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...
Found this recipe a couple of years ago and my family constantly asks for it. Very good. Thanks.
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.)