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.