Salvadoran Carrot Rice Recipe

Today I want to share my Salvadoran Carrot Rice recipe! I'm a cook who loves trying new recipes from around the world. Recently, I made this yummy dish from and I was so happy with the results.

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5 from 1 vote

Prep Time: 10

Cook Time: 25

Course: Side Dish

Cuisine: Salvadoran

Keyword: Salvadoran Carrot Rice Recipe

Servings: Servings

Calories: 297 kcal

Equipment

Large pot with lid
Cutting board and knife
Grater
Measuring cups and spoons
Wooden spoon or spatula
serving dish

Ingredients

2 cups long-grain white rice
3 cups water
1 cup chicken borth
2 tbsp. vegetable oil
2 tbsp. butter
1 onion, chopped
3 garlic cloves, minced
1 tsp. ground cumin
1 tsp. paprika
2 cups grated carrots
1/4 cup Salt and pepper, to taste
chopped cilantro, for garnish

Instructions

Rinse the rice several times with cold water and drain it.
In a large pot, heat the oil and butter over medium-high heat until melted. Add the onion and garlic and cook until they are soft and translucent, about 3-4 minutes.
Add the rice to the pot and stir to coat with the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice starts to turn golden brown.
Add the cumin and paprika to the pot and stir to coat the rice. Cook for another minute or until fragrant.
Add the grated carrots, water, and chicken broth to the pot and stir to combine. Bring the mixture to a boil over high heat.
Once the mixture comes to a boil, reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice cook undisturbed for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes. Fluff the rice with a fork and season with salt and pepper to taste.
Serve the carrot rice hot, garnished with chopped cilantro.

Notes

Tip and Tricks

Use a food processor to grate the carrots quickly and evenly.

Rinse the rice several times until the water runs clear to remove excess starch and prevent the rice from getting too sticky.

Use a tight-fitting lid to ensure that the rice cooks evenly and does not dry out.

Let the rice sit for 5 minutes after cooking to absorb any remaining liquid and to allow the flavors to meld.

Nutrition

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