White Rice with Vegetables

Name: White Rice with Vegetables
Total time: 3000 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 cup rice (about 200 grams); 1/4 onion; 1 clove garlic; Salt to taste; as needed Chicken bouillon powder; 1 carrot, diced; 1 small potato, diced; 1 sprig cilantro

Oli Sandoval @cook_Oli

México

This is a recipe my father taught me, based on what my mom taught him. It was also the first rice recipe I made that didn’t turn out mushy or sticky.

Oli Sandoval @cook_Oli

México

This is a recipe my father taught me, based on what my mom taught him. It was also the first rice recipe I made that didn’t turn out mushy or sticky.

Saved

Ingredients

50 minutes

Serves 4 servings

1 cuprice (about 200 grams)
1/4onion
1 clovegarlic
Salt to taste
as neededChicken bouillon powder
1carrot, diced
1small potato, diced
1 sprigcilantro

Saved

Steps

50 minutes

1

Soak the rice overnight if possible, or rinse it thoroughly the same day if you’re short on time.
2

Add enough oil to a pot and heat it. Once hot, add the rice and fry, stirring as needed so it doesn’t burn and cooks evenly. When the rice turns a solid white color, remove from heat and drain excess oil using a metal strainer. Another sign it’s ready is when the grains stop sticking together.
3

While the rice is frying, blend the onion and garlic with 1/4 cup water (about 60 ml) for 3 minutes. Add this mixture to the fried, drained rice.
4

Add 1 teaspoon salt and 1 teaspoon chicken bouillon powder. Stir and cook over high heat until most of the liquid evaporates and small holes form on the surface.
5

Add 3 cups water (about 750 ml), then add the potato, peas, carrot, and cilantro sprig. Keep on high heat until it comes to a boil.
6

Once it starts boiling, reduce the heat to low and cover. Let it cook for 30 minutes or until all the liquid is absorbed.
7

Let it rest, covered, until ready to serve.