Colored Rice

Preparation mode

• In a medium pan, heat the oil or olive oil over medium heat.
• Add the chopped onion and sauté until transparent.
• Add the chopped garlic and sauté for another 1-2 minutes, until lightly browned.
• Add the rice and sauté for a few minutes, stirring well so that all the grains are covered with the oil and absorb the flavor of the onion and garlic.
• Add the water to the pan, season with salt to taste and mix well.
• When the water starts to boil, reduce the heat to low and cover the pan.
• Let cook until the rice absorbs all the water and becomes soft, about 15-20 minutes.
• While the rice is cooking, in a separate frying pan, heat a little oil or olive oil.
• Add the carrot and sauté for about 5 minutes, until it starts to soften.
• Add the peppers, corn and peas, and sauté for a few more minutes, until all the vegetables are cooked but still crunchy. Season with a pinch of salt.
• When the rice is ready, fluff the grains with a fork.
• Add the sautéed vegetables to the rice and mix gently, ensuring that the vegetables are evenly distributed.
• Garnish with chopped parsley and serve the colored rice hot, as a side dish or main dish.