Chilean Rice

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.


2 Comments on “Chilean Rice”

  1. Joelen says:

    So glad you liked it and such a perfect pairing with the steak!

  2. Mary Ellen says:

    Mmm, I love these flavors! Sounds great.

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