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Chilean Rice

A colorful and savory Chilean rice dish infused with the delightful flavors of various vegetables and enriched with butter.

  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x


Units Scale

1 1/2 cups uncooked long grain rice
2 tablespoons butter
1/4 cup chopped onion or scallion
2 tablespoons finely diced multi colored bell peppers
2 tablespoons finely diced carrots
2 1/4 cups chicken broth or vegetable broth (heated)
1 teaspoon salt
2 tablespoons finely chopped cilantro (optional)


Rinse the rice several times under cold water using a sieve, then drain.
In a pan, melt butter over medium heat.
Cook the onion, bell pepper, and carrot in the melted butter for 2 minutes.
Add the rice to the pan and cook for another minute, ensuring the grains are thoroughly coated with butter.
Pour the hot broth into the pan and add salt.
Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and simmer for 15-20 minutes.
Cook until the liquid is fully absorbed and the rice is tender. Do not stir during this time.
After cooking, fluff the rice gently with a fork.
If desired, garnish the rice with chopped cilantro before serving.
Serve the Chilean rice hot.


You can use any combination of bell peppers for a variety of colors.
Make sure the broth is heated before adding it to the rice to shorten the cooking time.
Avoid stirring the rice while it’s cooking to prevent it from becoming mushy.

  • Author: 9
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Chilean
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: Unknown
  • Sugar: Unknown
  • Sodium: Unknown
  • Fat: Unknown
  • Saturated Fat: Unknown
  • Unsaturated Fat: Unknown
  • Trans Fat: Unknown
  • Carbohydrates: Unknown
  • Fiber: Unknown
  • Protein: Unknown
  • Cholesterol: Unknown

Keywords: Chilean Rice, Vegetable Rice, Side Dish, Chilean Cuisine, , ,