Carroty Rice

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

Step: 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.

Step: 2

Reduce heat to low, cover and simmer for 20 minutes.

Step: 3

Remove from heat and let stand, covered, for 5 minutes.

Per Serving: 125 calories; protein 2.7g; carbohydrates 27.1g; fat 0.3g; cholesterol 0.1mg; sodium 198.8mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .