Salvadoran Carrot Rice Recipe
297kcal
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
Equipment
- Large pot with lid
- Cutting board and knife
- Grater
- Measuring cups and spoons
- Wooden spoon or spatula
- serving dish
Method
- 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.
Nutrition
Serving1gCalories297kcalCarbohydrates50gProtein5gFat8gSaturated Fat2gCholesterol4mgSodium231mgPotassium287mgFiber2gSugar3g