This rice with carrots is an easy, colorful and flavorful rice dish. The perfect side dish to any meal!
Rice is a Colombian and Latin cuisine side dish staple, and it is hard to imagine a meal without a rice dish. Some Colombian people eat rice with beans for breakfast.
One of my favorite ways to make rice is to cook it with vegetables. This Rice with Carrots (Arroz con Zanahoria) is very easy to make and popular in Colombian homes.
What to Serve with this Dish
I particularly like to pair this rice with carrots with a simple fried egg, roasted chicken legs, breaded chicken breast, whole fried fish and stuffed meatloaf.
Ingredients You'll Need
the printable recipe card with exact amounts and cooking directions is below.
Rice: I like to use long grain white rice to make this dish, feel free to use your favorite.
Carrots: I always use organic vegetables.
Oil: you can use vegetable, canola or olive oil.
Broth: chicken or vegetable broth for extra flavor.
Salt: I always add salt to my rice, but if your broth is salted you can omitted if you prefer.
How to Store this Dish
Store this rice with carrots in a sealed container in your fridge for up to 4 days. To reheat the rice, I like to sprinkle a little water over top to keep it moist and heat in the microwave or place it in a saucepan on the stove.
How to Make this Recipe
- Rinse the rice thoroughly by placing it into a strainer and running cool water over it.
- Place the rice in a medium saucepan; then add the vegetable stock, oil, carrots and salt.
- Bring to a boil over high heat. Stir once and cover, reduce to low heat and cook for 20 minutes.
- Remove the pot from the stove and let it sit for 10 minutes. Fluff the rice using a fork and serve immediately.
More Rice Recipes
Rice with Carrots Recipe
Ingredients
- 2 cups long grain white rice
- 4 cups vegetable stock
- 2 tablespoon vegetable oil
- ½ teaspoon salt
- 1 cup grated carrots
Instructions
- Rinse the rice thoroughly by placing it into a strainer and running cool water over it.
- Place the rice in a medium saucepan; then add the vegetable stock, oil, carrots and salt.
- Bring to a boil over high heat. Stir once and cover, reduce to low heat and cook for 20 minutes.
- Remove the pot from the stove and let it sit for 10 minutes. Fluff the rice using a fork and serve immediately.
Anonymous
I made this rice for my kids and they love it. Very easy to make.
Denise
I think that this recipe is fast and easy plus great for any occasion. My 14 year old daughter made this for us last night, with very little assistance from my husband & it was delicious.
Julie
I made this rice last night for dinner, I served it with meatloaf. It was very good.
Diana
I made this because all I had was rice and carrots in my house. Delicious! I added a splash of white wine and a tablespoon of garlic powder