Chilean Rice Recipes

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.

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).

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

Steps:

• In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use.
• Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout.
• Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour.
• Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat.
• Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE!

Steps:

• Cook water, rice, thyme, and bay leaf and set aside.
• Heat olive oil and half of the butter in a skillet and then add chickpeas.
• When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
• Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
• Remove from heat and mix rice and chickpeas together until rice is a golden color.
• Mix in remaining butter (cubed) and Parmesan cheese.

Steps:

• 1. Preheat oven to 350°F
• 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
• 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
• 4. Add broth and simmer another 15 minutes.
• 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
• 6. Serve over rice.