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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mayari's Special Chilean Rice Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
2 carrots
1 green pepper
10+ garlic cloves
3 tbsp. (+/-) olive oil
2 c. white rice
3 1/4 c. water (room temp)
salt (to taste)
2 chicken bouillon cubes or equivalent soup base (optional)

Directions:
Directions:
Chop carrots and pepper into small, similarly sized pieces.
Add olive oil to med-large saucepan, enough to coat the bottom of the pan, and heat on medium. Once oil is hot, add carrots, pepper, and garlic to oil, sprinkle with salt, and sauté for about 3 minutes, stirring frequently.
Add uncooked rice to mixture and sauté for a minute more.
Add 3 1/4 cups of water to the mixture, along with chicken bouillon, if desired, and bring to a boil. Once boiling, loosely cover the pan, reduce to low heat, and set timer for 10 minutes.
After 10 minutes, see if there is any water left in the mixture (tilt the pan). If there is, leave the pan uncovered until most of the water has evaporated (but be careful it doesn't burn, watch it!)
Once most water has evaporated, cover pan with an airtight lid, turn off heat, and leave alone for 10 minutes. Use fork to fluff and serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Other-colored bell peppers also work in this recipe and each adds its own unique flavor variation.

 

 

 

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