Salvadoran Rice and Vegetables Recipe
295kcal
Ingredients
- 2 cup long-grain white rice
- 4 cup water
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 2 carrots, peeled and chopped
- 1 cup frozen green peas
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 2 tsp. salt
- 1/2 tsp. black pepper
- 3 cups vegetable broth
Equipment
- Large pot with a tight-fitting lid
- Fine-mesh strainer
- Cutting board
- Chef's knife
- Measuring cups and spoons
Method
- Rinse the rice in a fine mesh strainer and set aside.
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the onion and garlic and sauté for 2-3 minutes, until softened.
- Add the bell peppers, tomatoes, and carrots and sauté for another 5-7 minutes, until the vegetables are tender.
- Add the rice, green peas, cumin, oregano, salt, and black pepper to the pot and stir well to combine.
- Add the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and cover the pot with a tight-fitting lid.
- Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let it sit, covered, for an additional 5-10 minutes to allow the rice to steam and absorb any remaining liquid.
- Fluff the rice with a fork and serve hot