Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a Brazilian classic, loved for its mild flavor and how easy it is to make on an everyday basis.
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Ingredients
1 1/2 cups rice
1 carrot
1/2 onion
3 cups water
1 1/2 tablespoons olive oil
1 bay leaf
1 teaspoon salt
1 carrot
1/2 onion
3 cups water
1 1/2 tablespoons olive oil
1 bay leaf
1 teaspoon salt
Where to find ingredients
Find the rice, carrot, onion, bay leaf, olive oil and salt in any supermarket or neighborhood grocery. Fresh produce is usually in the vegetables section, while rice, oil and salt are in the dry goods and pantry aisles.
Preparation method
- Wash and peel the carrot
- Grate the carrot using the fine side of the grater
- Dice the onion into small cubes
- Put a little more than 3 cups of water in a kettle and bring it to a boil over low heat
- Heat a medium saucepan over low heat
- Add the olive oil
- Add the chopped onion and carrot
- Season with the salt
- Sauté the vegetables for 2 minutes until softened
- Add the rice and bay leaf to the pan
- Mix well so that all the rice is coated with the olive oil
- Measure exactly 3 cups of boiling water and pour it over the rice
- Stir one last time and raise the heat to medium
- Avoid stirring the rice from this point on
- When the water level drops to the level of the grains
- Reduce the heat to low
- Cover the pan partially
- Cook until all the water has been absorbed
- Check doneness by piercing the grains with a fork down to the bottom of the pan
- Turn off the heat
- Keep the pan covered for another 5 minutes so the steam finishes the cooking
- Gently loosen the grains with a fork
- Fold in the carrot gently
- Transfer to a bowl and serve immediately
Observations
This dish is an excellent way to bring color and extra nutrients to a basic meal. The key to fluffy rice is to sauté the grains well before adding the boiling water.
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