Rice with a Chilean Flair
Infuse your mealtime with vibrant South American flavors with "Rice with a Chilean Flair." This easy, one-pot side dish begins with fluffy long-grain white rice cooked to perfection in savory vegetable broth, enhanced by the bold, aromatic combination of paprika, cumin, and oregano. Sautéed yellow onions, red bell peppers, and garlic add richness and a subtle sweetness, while a final flourish of fresh cilantro and zesty lime wedges ties everything together with a refreshing kick. Perfect for pairing with grilled meats or roasted vegetables, this colorful dish captures the heart of Chilean cuisine in just 35 minutes. A crowd-pleasing recipe full of vibrant spices and wholesome ingredients, it will transform your weeknight dinners or gatherings into a culinary journey.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Rinse the white rice in a fine mesh strainer under cold water until the water runs clear. Drain well and set aside.
In a medium saucepan, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the minced garlic, paprika, cumin, and dried oregano to the saucepan. Cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the rinsed rice, ensuring it is well coated with the spices and vegetable mixture. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the vegetable broth, and season with salt and black pepper. Stir once to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer gently for 18-20 minutes. Do not remove the lid during this time.
After 20 minutes, turn off the heat and leave the saucepan covered for an additional 5 minutes to allow the rice to steam.
Remove the lid and fluff the rice with a fork. Gently stir in the chopped fresh cilantro.
Serve the rice warm, garnished with additional cilantro if desired, and a lime wedge on the side for a bright, citrusy touch.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 21.4 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
