Arroz de zanahoria salvadoreño (Salvadorean Carrot Rice)
Arroz de zanahoria salvadoreño (Salvadorean Carrot Rice) is a traditional Salvadorean (from El Salvador) recipe for a classic accompaniment of turmeric coloured rice cooked with carrot, onion, green bell pepper and jalapeño chilli. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Salvadoran Pineapple Preserves Salvadorean Carrot Rice (Arroz de zanahoria salvadoreño).
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Carrot rice is a Caribbean and Central American classic. It's typically served as an accompanied with fried or grilled meats and this particular version comes from El Salvador.
Ingredients:
1 carrot, peeled and coarsely grated
1/2 onion, chopped
1/2 green bell pepper, finely diced
2 garlic cloves, crushed
1/2 green jalapeño chilli, finely chopped
2 tbsp olive oil
400g long-grain rice, thoroughly washed
1 tsp chicken bouillon powder
1/2 tsp ground turmeric
500ml water
Method:
Set a large pan over medium heat. Once hot add the oil and use to fry the carrots, onions, bell pepper, chilli and garlic for 5 minutes, until softened. Stir occasionally during this time.
Now stir in the washed rice along with the chicken bouillon powder and turmeric. Stir well to combine then pour over and stir in the water.
Bring to a boil, reduce to a simmer, cover and cook gently for about 20 minutes or until the rice is tender.
Fluff with a fork, turn into a warmed bowl and serve.
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