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Nutrition Facts
Serving Size 1 (231g) Recipe makes 4 servings
Calories 339
Calories from Fat 68		(20%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 1017mg		42%
Potassium 232mg		6%
Total Carbohydrate 57.6g		19%
	Dietary Fiber 1.2g	4%
	Sugars 1.3g
Protein 7.8g		15%
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Chilean Rice

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⁽⁷⁾ RATE IT NOW Print Recipe

By: Sue L
Jan 26, 2004

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.

SERVES 4 (change servings and units)

Ingredients

1 1/2 cups uncooked long grain rice
2 tablespoons lard
1/4 cup chopped onion or scallion
2 tablespoons finely diced red 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)

Directions

1
Rinse rice several times under cold water in a sieve and drain.
2
Cook the onion, bell pepper, and carrot in lard for 2 minutes.
3
Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
4
Add the hot broth, and salt and bring to a boil.
5
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).
6
Fluff rice with a fork and garnish with chopped cilantro.
7
Serve hot.

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Featured Reviews for This Recipe

From: Mustang Sally 54269

On Mar 15, 2009

Very nice dish. Made it for an ethnic dinner where some did not like cilantro so I put it on the side for those that did. All I did was cut back the salt abit and it turned out perfect for us. Thanks for sharing Sue.

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From: Ravenseyes

On Jul 9, 2008

This went great with the two Thai dishes that we had made - took the spices to a lower level but that was ok - they melded real nicely - did not use lard but EVOO this is a great recipe thanks made for family picks

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From: realbirdlady

On Jun 29, 2008

A good basic side dish, with a touch of color. I made this with vegetable broth, substituting quinoa for rice, and vegetable oil for lard.

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From: catalinacrawler

On Jun 10, 2008

i love it!! i was a little afraid it would be a bit bland but the bell pepper gave it a subtle flavor that was great! might try a bit of cumin next time but its totally not necessary, this rice was great on its own. made for zwt4...

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