Chilean Rice

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

1. Rinse rice several times under cold water in a sieve and drain.
2. Cook the onion, bell pepper, and carrot in lard for 2 minutes.
3. Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
4. Add the hot broth, and salt and bring to a boil.
5. 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).
6. Fluff rice with a fork and garnish with chopped cilantro.
7. Serve hot.

long grain rice, lard, onions, red bell peppers, carrots, chicken broth, salt, cilantro

Taken from www.food.com/recipe/chilean-rice-82167 (may not work)