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!
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- 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
- 1Heat 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.
- 2Add 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.
- 3Cover and cook on medium low for 20 minutes. Turn heat off and allow the rice to sit for 10 minutes.
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Nutritional Facts for Salvadorean Rice
Serving Size: 1 (131 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 143.4
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 100.2 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 1.3 g
- Sugars 0.9 g
- Protein 2.4 g