Chilean Rice

first had Chilean Rice at my Mother-in-law's house and liked it so much that I my husband ask for the recipe. Since she doesn't really work from recipes we got a vague description of what to use and paired that with a recipe we found from Men's health and came up with this. It is as close as we could get it to the original and I think it is quite good. A little bit different than just plain rice as a side


Chilean Rice
From: based on My Mother-In-Law/Men's Health


Ingredients:

1 1/2 cup long grain rice

1 1/2 Tbsp finely grated carrots

1 1/2 Tbsp very finely diced red bell pepper

1 clove garlic (minced)

2 Tbsp Olive Oil.

2 1/4 cups HOT water

1 1/2 tsp Salt

Directions:

1. Rinse the rice thoroughly under cold running water and drain.

2. Boil Water.

3. While water is boiling, heat Oil in a separate saucepan over medium heat. Add the bell pepper, carrots, & garlic. Saute, stirring for 2 minutes.

4. Add the rice, and cook until the rice has absorbed the flavorful oil (1 Min)

5. Pour in hot water, and add the salt. Bring to a boil, reduce the heat to low, cover, and simmer 15-20 min. Do Not stir while cooking.

6. The rice is done when the water had been completely absorbed and the rice is tender. Fluff the rice with a fork if desired and serve at once.



(served here with blackened Tilapia and mango salsa... that recipe to come)