RCI-RC.005.0071.001
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.
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 1/2 cups
- 2 tablespoons
- chopped onions or scallions1/4 cup
- finely diced red Bell Peppers2 tablespoons
- 2 tablespoons
- vegetable broth2 1/4 cupsheated
- 1 teaspoon
- finely chopped cilantro (optional)2 tablespoons
Method
1
Peel and finely dice the carrots into small, uniform pieces to ensure even cooking and distribution throughout the rice.
5 minutes
2
In a medium saucepan or pot, melt the lard over medium-high heat until it is fully liquefied and shimmering.
2 minutes
3
Add the diced carrots to the melted lard and sauté, stirring occasionally, until they begin to soften and lightly color.
4 minutes
4
Add the uncooked long grain rice to the pot and stir well to coat each grain with the lard, toasting the rice lightly until it turns slightly translucent and golden.
3 minutes
5
Pour in the vegetable broth and season with salt, then stir once to combine all ingredients evenly.
1 minutes
6
Bring the mixture to a full boil over high heat, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
3 minutes
7
Simmer the rice on low heat, undisturbed, until all the broth has been absorbed and the rice is fully cooked and tender.
18 minutes
8
Remove the pot from heat and let the rice rest, still covered, for 5 minutes, then fluff gently with a fork before serving.
5 minutes