Salvadorean Rice

Bring the vibrant flavors of Central America to your table with this traditional Salvadorean Rice recipe. This colorful, one-pot dish combines fluffy long-grain white rice with a medley of finely diced vegetables, including onion, bell pepper, carrot, and sweet peas, ensuring every bite is bursting with flavor and texture. Seasoned with chicken bouillon, ground annatto (or paprika), and a pinch of salt, the rice takes on a rich, savory depth of flavor reminiscent of authentic Salvadoran home cooking. Sautéing the vegetables and lightly toasting the rice infuses the dish with an irresistible aroma, while the optional garnish of fresh cilantro adds a bright, herbaceous finish. Ready in just 35 minutes, this easy and comforting side dish is perfect alongside grilled meats, beans, or your favorite Latin-inspired mains. Discover how simple ingredients come together to create a flavorful, crowd-pleasing favorite!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups long-grain white rice
• 3 cups water
• 2 tablespoons vegetable oil
• 0.5 cup onion, finely diced
• 0.5 cup bell pepper, finely diced
• 2 cloves garlic, minced
• 0.5 cup carrot, peeled and finely diced
• 0.5 cup frozen peas
• 1 teaspoon chicken bouillon powder
• 0.5 teaspoon ground annatto (achiote) or paprika
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain well and set aside.

Step 2

Heat the vegetable oil in a medium-sized saucepan over medium heat.

Step 3

Add the diced onion and bell pepper to the saucepan. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant.

Step 4

Stir in the minced garlic and diced carrot, and cook for another 1-2 minutes.

Step 5

Add the rinsed rice to the saucepan. Stir to coat the grains in the oil and vegetables, cooking for about 2 minutes until slightly toasted.

Step 6

Sprinkle the chicken bouillon powder, ground annatto (or paprika), and salt over the rice. Stir to combine.

Step 7

Pour in the water, and stir gently to combine. Bring the mixture to a boil over medium-high heat.

Step 8

Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.

Step 9

Let the rice cook for 18-20 minutes on low heat without stirring or lifting the lid. The liquid should be absorbed, and the rice should be cooked through.

Step 10

After 20 minutes, turn off the heat and let the rice sit (still covered) for an additional 5 minutes to steam.

Step 11

Remove the lid, fluff the rice gently with a fork, and fold in the frozen peas. Cover again for another 2-3 minutes to allow the peas to warm through.

Step 12

If desired, garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	1412.9 grams (1412.9g)

Amount per serving	% Daily Value*
Calories	792

Total Fat 28.20g	36%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2926mg	127%
Total Carbohydrate 120.80g	44%
Dietary Fiber 11.70g	42%
Total Sugars 16.80g
Protein 15.40g	31%

Vitamin D 0IU	0%
Calcium 159mg	12%
Iron 6mg	32%
Potassium 973mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 7.7%

Carbs: 60.5%