When I lived on the Texas-Mexico border, my dear friend taught me how to make Spanish-style rice from her home country – El Salvador. Like traditional Mexican rice, this dish complements Mexican food like tacos and enchiladas very well.
Salvadoran rice differs, however, from the El Chico mainstay in that it has no tomatoes or chilies. It has a much milder flavor, which complements Enchiladas Verdes perfectly.
- 2 Tbsp vegetable oil
- 1/2 c. white onion, chopped
- 1/2 c. bell pepper, chopped (green or red)
- 3 carrots, peeled
- 2 c. rice
- 3.5 c. chicken broth or water
Heat vegetable oil in large skillet; add onion and peppers and sauté until tender. Add in rice and stir to blend. Using a potato peeler, shave strips of carrot into skillet on top of rice, stirring to blend. (Don’t worry if you cannot use all the carrot.)
Add in broth, stir, and bring to a boil. Cover, reduce heat, and simmer for exactly 20 minutes. Season with sea salt and serve.