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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.

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Mustang Sally 54269 March 15, 2009

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

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Ravenseyes July 09, 2008

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.

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realbirdlady June 29, 2008

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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catalinacrawler June 10, 2008

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

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Tim Mackey December 22, 2007

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.)

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FoodBooksSangria June 26, 2006
Chilean Rice