Best Rice With A Chilean Flair Recipes

CHILEAN RICE

Steps:

• 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.

CHILEAN RICE

Steps:

• 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.

RICE WITH A CHILEAN FLAIR

Steps:

• Clean rice.
• Cover with plenty of water and boil until done.
• Drain and rinse with cold water.
• Saute chopped yellow onion in bottom of deep pot.
• When soft, add rice and salt and combine.
• Reduce heat to low and let simmer awhile.
• Prepare vegetable topping and let marinate.
• Dish rice and top with vegetables.
• This dish is very good with Dal Curry (another recipe I've posted on this board).

CHILE AND CHEESE RICE

Steps:

• Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
• Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
• Remove from the oven and serve.
• *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

CHEESY CHILE RICE

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

CHILI RICE

Steps:

• In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
• Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
• Fluff with fork and garnish with green onions.