Chilean rice

Ingredients

• 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)

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Preparation

• 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.

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