Chilean Rice

Sue Lau's Note:

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.

• Total Time: 43 mins
• Prep Time: 15 mins
• Cook Time: 28 mins

Ingredients:

Servings: 4

• 1 ½ cups uncooked long grain rice
• 2 tablespoons lard
• ¼ cup chopped onions or ¼ cup scallion
• 2 tablespoons finely diced red bell peppers
• 2 tablespoons finely diced carrots
• 2 ¼ cups chicken broth or 2 ¼ 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.

Reviews

[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.

[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

[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.