Prep 10 mins
Cook 40 mins
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!
- 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
- 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.
My husband whos from El Salvador and my kids all love this rice!
Tasty and something different. It look pretty colorful. I served this with tiny's authentic carnitas. Thank you Tiny_toodles.