Monday, December 8, 2008

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

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

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)


Anonymous said...

All your recipes look so yummy. I know first hand what a great cook you are. And I love how you take the picutres of all the prep and final product lovely!

Anonymous said...

My in-laws are from Chile and yes the rice is amazing. They use finely chopped green bell pepper and onions, along with the garlic and carrots. So yummy!!

Fadi said...

Nice job, it’s a great post. The info is good to know!
organic long grain white rice


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