Chilean Rice
From: Sue L

This rice is a mild tasting pilaf-type of rice that goes well with spicy foods. If you like to spice it up, adding some chopped green chiles works well.

SERVES 4

• 1 1/2 cups uncooked long grain rice
• 2 tablespoons vegan margarine
• 1/4 cup chopped onion or scallion
• 2 tablespoons finely diced red bell peppers
• 2 tablespoons finely diced carrots
• 2 1/4 cups vegetable broth, heated
• 1 teaspoon salt
• 2 tablespoons finely chopped cilantro (optional)

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 margarine.

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.