Total Time
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.

Ingredients Nutrition


  1. Rinse rice several times under cold water in a sieve and drain.
  2. Cook the onion, bell pepper, and carrot in lard for 2 minutes.
  3. Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
  4. Add the hot broth, and salt and bring to a boil.
  5. 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).
  6. Fluff rice with a fork and garnish with chopped cilantro.
  7. Serve hot.
Most Helpful

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.

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

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.

realbirdlady June 29, 2008