Chilean Rice

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.

• Ready In: 43 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  uncooked long grain rice
• 2  tablespoons  lard
• 1⁄4 cup  chopped onions or 1⁄4 cup scallion
• 2  tablespoons  finely diced red bell peppers
• 2  tablespoons  finely diced carrots
• 2 1⁄4 cups chicken broth or 2 1⁄4 cups vegetable broth, heated
• 1  teaspoon salt
• 2  tablespoons  finely chopped cilantro (optional)

Directions

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.