Salvadorian Carrot Rice Food

SALVADORAN RICE AND VEGETABLES

Steps:

• Heat oil in a large skillet on medium high. Add rice, garlic, carrot, green pepper, onion and tomato and sauté about 10 minutes. Add chicken broth, chicken seasoning, salt and pepper and stir.
• Bring mixture to a boil. Cover and cook over medium low for 20 minutes. Turn off stove and let rice rest 10 minutes.
• Fluff with a fork to mix all ingredients. Serve alone or with any meat dish.

CASAMIENTO WRAPS

Steps:

• Sort the beans to remove little rocks and damaged beans. Rinse to remove mud.
• Place a large pot on the stove and stir in water, salt, beans, garlic and 1 onion cut into quarters. Turn the flame on high, leave uncovered and bring to a boil. Then, reduce the flame to medium low, stir, and let simmer.
• Stir occasionally and leave uncovered for most of the cooking time. Monitor the beans for enough water and doneness. Cook until the beans are tender. The cooking time varies from bag to bag and takes from one to two hours. The beans are not ready if they are white inside and have a sandy texture. Taste several beans in the pot for doneness, sometimes some beans are cooked and some are not. When the beans are done, you want about one cup of cooking liquid left in the pot. If most of the water cooks out before the beans are soft, add an additional 1 cup of hot water as needed. Once much of the water has cooked out, finish cooking with the lid ajar to keep the beans moist.
• In a sauté pan on medium low heat, sauté 1/2 of a chopped onion in 1 tablespoon oil until the onion turns light brown and caramelizes.
• Once the beans are tender, purée them with the remaining cooking liquid (about 1 cup) and the caramelized onions. Use an immersion blender in the pot or a regular blender.
• Then add 1 teaspoon more oil to the sauté pan and lightly re-fry the puréed beans. Start with the flame on medium and stir frequently to prevent the beans from sticking. Once the beans start swelling and boiling, reduce the flame to medium low. Continue cooking and stirring for about 20 minutes or until the beans are a consistency that is not too watery and not too dry. The consistency is similar to mashed potatoes.
• In a medium-sized pot heat the olive oil. Add the chopped vegetables, and sauté on medium low heat until tender.
• Add a small amount of the broth and purée the vegetables using an immersion blender in the pot, or use a regular blender.
• Have the pureed vegetables in the pot, and add the rice, the rest of the broth, and salt. Stir, then bring to a boil using high heat. Then reduce the flame to low, cover and cook for the time recommended on the rice package, usually about 40 minutes. Cook rice until just done and each grain has a slight firmness to it. Do not over cook.
• In a bowl stir together some refried red beans and vegetable brown rice with a 50-50 ratio.
• Place a tortilla on a microwaveable plate. Add the rice and beans mixture on top. Also add any toppings that need heating like corn, cheese, chicken, sautéed vegetables, etc. Microwave until warm, about 1 minute.
• Add on any cold toppings like cilantro, lettuce, avocado, salsa, and a squeeze of lime.
• Fold up the wrap and enjoy.

SALVADORIAN CARROT RICE

Steps:

• 1. sauté the carrots,onions, peppers, garlic in the olive oil about mins.
• 2. add in the rice, chicken bouillon and water.
• 3. bring to a boil, cover and slow simmer for about 20 mins....fluff with fork....

20 TRADITIONAL SALVADORAN FOOD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Salvadoran recipe in 30 minutes or less!

SALVADOREAN RICE

Steps:

• Heat the oil in a saute pan on medium high heat. Add the rice, bell pepper, onion, garlic, celery, carrots, and tomato and saute until the rice is no longer translucent, about 10 minutes.
• Add the water and the knorr chicken bouillon powder and stir. Bring mixture to a boil and taste the liquid. Add salt or more chicken bouillon powder if needed to taste.
• Cover and cook on medium low for 20 minutes. Turn heat off and allow the rice to sit for 10 minutes.

PASTELITOS SALVADOREñOS

Steps:

• Rinse the chicken cutlets in cold water.
• In a deep saucepan, combine the chicken, water, bay leaf and salt and cook over high heat. Bring everything to a boil and reduce the heat to medium.
• Regularly skim the foam forming at the top.
• Cover the pot and cook for 1 hour.
• Uncover and cook for another 10 minutes.
• Remove the chicken from the pot and let it sit on a cutting board for 15 minutes.
• Discard the bay leaf and reserve 1 cup of the broth.
• Shred the chicken and set it aside.
• In a large Dutch oven, heat the oil over medium heat. Add onion, garlic, pepper and tomatoes and sauté for 1 minute.
• Then add the potatoes, carrots, chayote, green beans and broth.
• Mix well and bring to a rapid boil, then reduce heat to low, cover and cook all the vegetables for 10 minutes or until tender. Add the meat and pepper and mix. Season with salt.
• Remove from heat and let cool completely.
• Add the corn flour into the bowl of a stand mixer.
• Add all the other ingredients except the water.
• Mix at low speed, incorporating the water very gradually.
• Then, knead for 5 minutes until obtaining a soft dough.
• If necessary, add more water, 1 tablespoon at a time.
• Divide the dough into 15 small, equal balls.
• With wet hands, press and tap each ball between the palms and flatten them into thin discs about 3 inches (8 cm) in diameter.
• Place these flattened discs of dough, spaced apart, on a sheet of parchment paper.
• In the center of each dough disc, place about ½ to 1 tablespoon of the stuffing, then fold the dough over the fillings into a crescent shape.
• Seal edges with fingertips or with a fork.
• In a deep pan, heat a generous amount of oil over medium heat to a temperature of 350 F (170°C).
• Fry the pastelitos until golden orange.
• Serve with curtido and tomato sauce.