photo by catalinacrawler
- Ready In:
- 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)
- 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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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.)
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