Difference between revisions of "Chilean Rice"
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== Description == | == Description == | ||
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* 2 tablespoons finely chopped [[cilantro]] (optional) | * 2 tablespoons finely chopped [[cilantro]] (optional) | ||
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# Rinse [[rice]] several times under cold [[water]] in a sieve and drain. | # Rinse [[rice]] several times under cold [[water]] in a sieve and drain. | ||
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# Serve hot. | # Serve hot. | ||
| − | [[Category:Chilean | + | [[Category:Chilean cuisine]] |
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| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Cereals Recipes]] | [[Category:Cereals Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 10:49, 15 July 2012
Description
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.
Ingredients
- 1 1/2 cups uncooked long grain rice
- 2 tablespoons lard
- 1/4 cup chopped onions or scallions
- 2 tablespoons finely diced red Bell Peppers
- 2 tablespoons finely diced carrots
- 2 1/4 cups vegetable broth, heated
- 1 teaspoon salt
- 2 tablespoons finely chopped cilantro (optional)
Procedures
- 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.
