Salvadorean Rice

READY IN: 50mins
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!!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Cover and cook on medium low for 20 minutes. Turn heat off and allow the rice to sit for 10 minutes.

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