I came across this recipe for Chilean Rice, although I'm not exactly sure what makes it "Chilean." Regardless, it was a tasty and colorful addition to our Chilean wine & dine event. Besides, rice pretty much goes with everything in my book!
1 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.
