Easy Carrot Rice – Perfect Side for Family Meal
This easy Carrot Rice is the side dish you didn’t know you needed! It’s light, fluffy, and packed with sweet carrots that add the perfect pop of color and flavor to any meal. Whether you’re looking for a quick way to sneak in more veggies or just want a simple, delicious rice dish, this one’s got you covered. It comes together fast and pairs perfectly with juicy lamb kebabs or crispy pan-fried chicken drumsticks for a seriously delicious meal. So grab your ingredients, and let’s get cooking!
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What is Carrot Rice?
This rice with carrots was inspired by Uzbek plov, a delicious, spice-packed dish that’s a staple in Uzbekistan—similar to pilaf but with its own unique twist. Traditional plov is made with rice, meat, carrots, and plenty of bold spices. I grew up eating it and absolutely love it! When I stopped eating meat for a couple of years, I started making a meatless pilaf, and that’s how this recipe was born. If you’re craving the real deal, check out my recipes for Easy Chicken and Rice Plov or Lebanese Dirty Rice Recipe with Ground Lamb—both are easy to make and packed with flavor!
📝 Recipe Ingredients
- Rice. I use basmati rice because it has a short cooking time and tastes great. If using any other rice, adjust the cooking method according to the packaging instructions.
- Onions. Just your everyday brown onion is fine
- Garlic. Fresh minced garlic.
- Chicken stock. I make homemade chicken stock almost every week and use it in my cooking. But you can also use store-bought is it is more convenient.
👩🍳 How To Make It
Step 1: Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
Step 2: Heat some olive oil over medium heat in a medium heavy-bottom pan or Dutch oven. Add 1 finely chopped onion and minced garlic, and sauté until softened and translucent, about 5 minutes.
Step 3: Stir in grated carrots and continue cooking for another 3-4 minutes until the carrots are slightly tender.
Step 4: Add the rinsed rice to the saucepan and stir well to combine with the onions and carrots.
Step 5: Pour in 2 cups of vegetable broth or water. Season generously with salt and pepper to taste. Bring to a boil.
Step 6: Reduce the heat to low immediately and let it cook until the stock has leveled up with rice. Cover the saucepan with a lid and simmer for 10 minutes.
Step 7: Once time is up, take the rice off the heat and let it sit for 5 minutes. Don’t open the lid. It will make rice light and fluffy.
If you tried this Easy Carrot Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Easy Carrot Rice Recipe
SAVE THIS RECIPE 💌
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Ingredients
- 1 cup basmati rice
- 2.5 cups of chicken stock or any other stock or broth of your choice
- 1 large or 2 smaller carrots peeled and grated
- 1 brown onion finely chopped
- 2 garlic cloves minced
- 3 tablespoons of extra virgin olive oil
- ½ teaspoon tsp salt
- ¼ black pepper to season
Instructions
- Start by washing the rice in a mesh colander under the running water until the water is running clear.
- Heat the olive oil in a heavy-bottomed saucepan over medium heat.
- Add the onions and cook them for 2-3 minutes until the onions have softened.
- Add grated carrots and cook for 3-4 minutes until carrots have softened.
- Add garlic and cook for another 2 minutes.
- Add the rice and stir well so that the rice is mixed with carrots, onions, and garlic, fry for 1 minute while stirring.
- Add the stock and bring it to a boil. Low the heat to low immediately and let it cook until the stock has leveled up with rice.
- Cover the rice with a lid and lower the heat to very low. Let the rice simmer for 10 minutes. Set the timer.
- Once time is up, take the rice off the heat and let it sit for 5 minutes, Don’t open the lid.
- Your rice is ready to be served!
Video
Notes
- Rinse the Rice: Always rinse the rice under cold water until the water runs clear. This removes excess starch and prevents it from becoming sticky.
- Best Rice to Use: Basmati rice works best for this recipe because of its fluffy texture and short cooking time. If using another variety, adjust the liquid ratio and cooking time accordingly.
- Sauté for Extra Flavor: Lightly toasting the rice with onions and carrots before adding liquid enhances the overall taste.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to prevent it from drying out.
- No Freezing: This dish is best enjoyed fresh or refrigerated—freezing may alter the texture of the rice.
Einen sehr leckeren Reis.
I dont see the carrot in the recipe instructions…
Hi Marge, I am so sorry! I just added the carrots step. I don’t know how I could have left carrots out completely 🙂
Thank you so much for letting me know!!!
!!!!!!!!!!!!