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."
 
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photo by catalinacrawler photo by catalinacrawler
photo by catalinacrawler
Ready In:
43mins
Ingredients:
8
Serves:
4
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ingredients

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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.

Questions & Replies

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Reviews

  1. Mustang Sally 54269
    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.
     
  2. Ravenseyes
    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
     
  3. realbirdlady
    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.
     
  4. catalinacrawler
    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...
     
  5. Tim Mackey
    Found this recipe a couple of years ago and my family constantly asks for it. Very good. Thanks.
     
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Tweaks

  1. realbirdlady
    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.
     
  2. FoodBooksSangria
    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

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 I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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