A few weeks ago back in Melbourne, my cousin has inspired me to cook this Chilean rice recipe. My cousin adores her nanny so much because her Chilean style of cooking seems to feed her kids well. Her Chilean nanny would make this rice dish for the kids and they would happily finish this dish with a blink of an eye!
Definitely a winner if you want to spice up your rice with some va-va-voom! This recipe can never go wrong with any curries/steak and top up with sour cream/Greek yogurt as a sidekick.
However, here I’ve put a Bee touch to it using cardamom to this Chilean rice recipe. The cardamom will give a hint of a warm, peppery and citrusy spice to your cooking. Cardamom is one of my favourite spices to use and sometimes feeling a bit festive, I would toss one or two to my regular black coffee, releasing a warm and aromatic scent to my kitchen!
1 cup of long grain white rice
1 tablespoon of vegetable oil
1 medium onion, finely chopped
1 red bell pepper, finely diced
1 small tomato, deseeded and finely diced
3 green cardamoms, crushed
A pinch of salt
2 cups of vegetable/chicken broth or 2 cubes with 2 cups of water
In a medium heavy saucepan, cook onion, tomatoes and bell pepper in oil for 2 minutes. Then stir in rice and cook for 1 minute. Add the vegetable/chicken broth, cardamom and salt. Bring to a boil.
Then reduce heat, cover and simmer for 20 minutes or as indicated on the rice package. Do not stir.
After 2o minutes or the cooking time indicated on your rice package, remove from the heat. Let it sit for 10 minutes, fluff the rice with a fork. Garnish with cilantro or chili and serve!
Serve with any curries, steak or eat on its own.