Rice > Latin American > Chile

Pebre-Style Rice Pilaf Recipe

Ingredients with Measurements:
- 2 cups long-grain white rice
- 4 cups water
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a large pot, heat the olive oil over medium-high heat.
3. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the red and green bell peppers and jalapeno pepper and sauté for another 2-3 minutes until softened.
5. Add the rice, cumin, smoked paprika, salt, and black pepper and stir to coat the rice with the spices.
6. Add the water and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
8. Remove the pot from the heat and let it sit covered for 5 minutes.
9. Fluff the rice with a fork and stir in the cilantro and lime juice.
10. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium-high heat to sauté the vegetables, low heat to simmer the rice.
Serving size:
- 6 servings

Nutritional information:
- Calories: 230
- Fat: 4g
- Carbohydrates: 44g
- Protein: 4g
- Fiber: 2g
- Sodium: 400mg

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red or yellow onion can be used instead of white onion.
- Any type of bell pepper can be used.
- Serrano pepper can be used instead of jalapeno pepper.
- Parsley can be used instead of cilantro.
- Lemon juice can be used instead of lime juice.

Variations:
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Add diced tomatoes or tomato sauce for a tomato-based rice pilaf.
- Add raisins, dried cranberries, or chopped nuts for a sweet and crunchy twist.

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping.
- Use a heavy-bottomed pot to prevent burning.
- Let the rice sit covered for 5 minutes after cooking to allow the steam to finish cooking the rice and make it fluffier.
- Adjust the seasoning to taste.

Storage instructions:
- Store leftover rice pilaf in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice pilaf in the microwave or on the stovetop with a splash of water or broth to prevent drying out.

Presentation ideas:
- Serve the rice pilaf in a large bowl or platter.
- Garnish with additional cilantro leaves and lime wedges.

Garnishes:
- Fresh cilantro leaves
- Lime wedges

Pairings:
- Grilled chicken, fish, or steak
- Roasted vegetables
- Green salad

Suggested side dishes:
- Black beans
- Refried beans
- Guacamole

Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir to combine.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.

Food safety advice:
- Store leftover rice pilaf in the refrigerator within 2 hours of cooking.
- Reheat leftover rice pilaf to an internal temperature of 165°F.

Food history:
- Pebre is a Chilean condiment made with cilantro, garlic, onion, and hot peppers that is often served with grilled meats and seafood.

Flavor profiles:
- Savory, smoky, spicy, tangy, fresh.

Serving suggestions:
- Serve the rice pilaf as a side dish or as a main dish with added protein.

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Taste: Savory, Tangy, Herbal, Spicy, Aromatic