Brazilian Carrot Rice

User Reviews

5

116 reviews
Excellent

Brazilian Carrot Rice

Brazilian Carrot Rice is a vibrant side dish blending grated fresh carrots with long grain white rice, sautéed onion, and garlic or Brazilian sofrito for flavor depth. The rice absorbs water during a gentle simmer, while the carrots add sweetness and color. Parsley can be stirred in as a fresh garnish. This dish offers a lightly textured, fragrant rice option that complements many main meals with its subtle savory and sweet notes.

Description

Starting by heating olive oil, diced onion is cooked until translucent to build a mild base flavor. Minced garlic or Brazilian sofrito is added to enhance the aromatic profile. Then uncooked long grain white rice and freshly grated carrots are stirred in along with kosher salt, allowing the dry ingredients to blend with the savory aromatics. Water is added and the mixture brought to a gentle boil before reducing to a simmer, covered tightly to ensure steam absorption that fully cooks the rice. After simmering, the pot is left covered to allow the rice to steam further and reach a tender yet separate grain texture. Finally, fresh minced parsley is folded in for a clean herbal note. The carrots contribute a subtle natural sweetness and orange hue, brightening the dish visually and in flavor. Brazilian Carrot Rice pairs well with grilled meats, stews, or as a simple vegetarian side.

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Ingredients

Servings
  • 1 Tbsp olive oil
  • 1/2 onion about half a cup diced, diced
  • 2 tsp Brazilian sofrito or 2 cloves of garlic, minced
  • 1 cup carrot freshly grated
  • 1 cup long grain white rice unwashed, uncooked
  • 1.5 tsp kosher salt
  • 1 Tbsp parsley optional, fresh, minced

Instructions

  1. In a medium sauce pan, heat up the oil.
  2. Add the diced onion and cook until transparent, about 2 minutes.
  3. Add the garlic and cook until fragrant - about a minute.
  4. Add the rice, the grated carrots, and the salt and stir for about a minute.
  5. Add 1 3/4 cup of water to the pan and bring to a gentle boil.
  6. Reduce to a simmer, cover and let it simmer until all water has been absorbed (try not to peak – we don’t want to lose steam that’s precious for the next step!)
  7. Turn off the heat and let the rice pot sit covered for another 10 mins – steam.
  8. Open the pot, then "air" the rice for a minute or two. Then, sprinkle in the parsley (if using), fluff with a fork, and serve!

Bom Apetite!!

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116 reviews
Excellent

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