Ecuador Toasted Rice with Shredded Chicken
A simple dish from Ecuador - featuring the best rice I've ever eaten.
2 cups long grain white rice
3 tablespoons vegetable oil
1/4 cup minced onion
4 cloves minced garlic
1 teaspoon salt
2 cups chicken stock + 1 cup water
3 cups shredded, cooked chicken (I use rotisserie chicken)
Chopped cilantro for garnish
In a colander, rince rice with cold water. Heat vegetable oil in a large saucepan and cook onion one minute. Add garlic, then rice and salt. Over medium heat, lightly brown rice, stirring occasionally.
Meanwhile, in a small saucepan, heat chicken stock and water.
Pour hot stock over browned rice, bring to a boil, cover, reduce to simmer and cook 20-15 minutes or until rice is tender. Fold in chicken. Transfer to a serving platter and garnish with cilantro. Serves 4.