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Carroty Rice

Carroty Rice

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
mintexas

mintexas

I came up with this recipe because my family loves cheese and will not eat carrots. This dish passed for cheese rice and my family loves it, so I have used it ever since

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Bring water to a boil in a medium saucepan over medium-high heat. Drop in bouillon cube and let dissolve. Stir in carrots and rice and return to boiling.
  2. Reduce heat to low, cover and simmer for 20 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes.
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Reviews

COOKINFORFUN
20

COOKINFORFUN

7/24/2003

I made this with instant rice boiled the carrot, boullion, butter and water first then added the rice. It turned out great and looked very pretty. A nice way to add some vegetabels to our diet.

AUDRANORMAN
16

AUDRANORMAN

7/24/2003

Very pretty and a nice change from regular rice, though the carrots really didn't add much flavour - it tasted basically like normal steamed rice.

NJSS2000
15

NJSS2000

7/24/2003

I agree that the carrots add more color than flavor, but it was a nice change and it went perfect with our fish and vegetables dinner. I did add 3 bouillon cubes for a little extra flavor. Thanks Melissa.

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