Chilean Rice

5.0(7)

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.

by PalatablePastime·published 2004-01-26

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Long Grain Rice

Servings

4 serving(s)

Total time

43 min

prep 15 min

Calories / serving

340 kcal

Ingredients (8)

serves

1 1/2 cups uncooked long grain ricelong-grain-rice
2 tablespoons lardlard
1/4 cup chopped onions or 1/4 cup scallionscallion
2 tablespoons finely diced red bell peppersbell-pepper
2 tablespoons finely diced carrotscarrot
2 1/4 cups chicken broth or 2 1/4 cups vegetable broth, heatedchicken
1 teaspoon saltsalt
2 tablespoons finely chopped cilantro (optional)cilantro

Instructions (7 steps)

01Rinse rice several times under cold water in a sieve and drain.
02Cook the onion, bell pepper, and carrot in lard for 2 minutes.
03Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
04Add the hot broth, and salt and bring to a boil.
05Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking).

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Rich recipe — supports nutrition-aware planning.