Carroty Rice

34 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 30 min

“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” - by mintexas

Ingredients

2 cups water
1 cube chicken bouillon
1 carrot, shredded
1 cup uncooked long-grain rice

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Metric US

Original recipe yields 6 servings

Directions

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.
Reduce heat to low, cover and simmer for 20 minutes.
Remove from heat and let stand, covered, for 5 minutes.

Nutrition

Amount Per Serving (6 total)

Calories
125 cal
6%

Fat
0.3 g
< 1%

Carbs
27.1 g
9%

Based on a 2,000 calorie diet

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Reviews (34)

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COOKINFORFUN

Jul. 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...." See more"

NJSS2000

Jul. 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 Meli..." See moressa."

AUDRANORMAN

Jul. 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...." See more"

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