Ecuadorian Rice by RickMach
2 1/2 cup rice (I prefer 1 cup white, 1 cup brown, and 1 cup red Himalayan for color and texture)
7 cloves garlic, minced
1/2 onion, chopped
1 T oil
5 1/2 cups unsalted chicken broth
1/2 T oil
2 T butter
1 1/2 T chicken broth powder
10 oz panela cheese in 1/4" cubes
1/5 bunch fresh celantro, chopped
Chop onion and garlic. Cook with rice, oil, and broth until rice is fully cooked.
While rice is cooking, chop leek and cook with oil and butter. When the leek is cooked, stir in chicken broth powder. Cut cheese into small chunks. Mix cheese and leeks into cooked rice and bake in the oven on low (250 degrees) until the cheese starts to melt. Top with fresh celantro and serve.