Recipe by cervantesbrandi
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!
Top Review by Ann T.
My co-workers at the hotel are largely from El Salvador. For a combined lunch, I volunteered to bring rice, and, after looking @ Spanish Rice and Mexican Rice recipes, wondered if there was El Salvadoran Rice. Found this recipe and made it. Thumbs up from the co-workers! A few things: (1) Yes, add a little minced jalapeños to taste. (2) I used boxed chicken broth since I had some on hand, instead of the water and bouillon. (3) When you're chopping/mincing the veggies, double-up and put the extras all together in a baggie or whatever. Then when you make the next batch, easy-peasy to get everything cooking. If you/family like it as much as I did, that will be soon! (4) Second batch, I didn't have any more fresh Roma tomatoes, so I put in about one tomato's worth from a can of tomato/chilies, saving the rest for, again, next batch. And squeeze out the liquid with the cut-off lid to include in the amount of liquid used. I'm eating this second batch for my off-day lunch -- doesn't even need meat, although chunked cooked meat of any kind could easily be added. Thanks for having this recipe available!!
- 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
Directions See How It's Made
- 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.