Salvadorian Carrot 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

SALVADORIAN CARROT RICE



Salvadorian Carrot Rice image

very flavorful rice, pair with any protein.

Provided by Monika Rosales

Categories     Rice Sides

Time 35m

Number Of Ingredients 8

1 carrot, shredded
1/2 onion, chopped
1/2 green pepper, chopped
2 garlic cloves, smashed
2 Tbsp olive oil
2 c rice
1 tsp chicken bouillon
2 c water

Steps:

  • 1. sauté the carrots,onions, peppers, garlic in the olive oil about mins.
  • 2. add in the rice, chicken bouillon and water.
  • 3. bring to a boil, cover and slow simmer for about 20 mins....fluff with fork....

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