Salvadorean Rice Recipe #292770
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!
by Tiny_Toodles
50 min | 10 min prep
SERVES 6
- 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
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 292770 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars