Chilean RicePosted: September 8, 2009
In addition to our great Lime Soaked Cumin Crusted Skirt Steak dinner, I also made the chilean steak from Joelen’s Culinary Adventures.
1/2 cups uncooked long grain rice
2 tablespoons butter
1/4 cup chopped onion or scallion
2 tablespoons finely diced multi colored bell peppers
2 tablespoons finely diced carrots
2 1/4 cups chicken broth or 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.