Prep 15 mins
Cook 28 mins
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.
- 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)
- 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.
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.