Casamiento Salvadoreño Salvadoran Beans And Rice Recipes

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SALVADOREAN RICE



Salvadorean Rice image

This rice dish is served alongside beans with every evening meal in El Salvador. I actually prefer it over spanish rice now as it has more veggies and more flavor!

Provided by cervantesbrandi

Categories     Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup jasmine rice
1 tablespoon oil
1/4 cup green bell pepper (diced)
1/4 cup white onion (diced)
1 garlic clove (minced)
1 1/2 tablespoons celery (minced, 1 celery stalk)
2 tablespoons carrots (minced, 4 baby carrots)
1 roma tomato (diced)
1 3/4 cups water
1/2 tablespoon knorr chicken bouillon powder
salt

Steps:

  • Heat the oil in a saute pan on medium high heat. Add the rice, bell pepper, onion, garlic, celery, carrots, and tomato and saute until the rice is no longer translucent, about 10 minutes.
  • Add the water and the knorr chicken bouillon powder and stir. Bring mixture to a boil and taste the liquid. Add salt or more chicken bouillon powder if needed to taste.
  • Cover and cook on medium low for 20 minutes. Turn heat off and allow the rice to sit for 10 minutes.

Nutrition Facts : Calories 143.4, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.1, Sodium 100.3, Carbohydrate 27.1, Fiber 1.3, Sugar 0.9, Protein 2.5

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