Chilean Rice Recipes

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
• Bake in preheated oven for 25 minutes.

Steps:

• Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.
• Add the salsa and stir for 1 minute, then add the broth, salt and green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven.
• Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.

Steps:

• In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)
• While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil - not just solids - covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)
• Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).
• While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.
• When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.

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:

• In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

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.