Chilean Rice
photo by catalinacrawler
- Ready In:
- 43mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
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Tweaks
-
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.)
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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