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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 101.9
  • Total Fat: 3.7 g
  • Cholesterol: 8.7 mg
  • Sodium: 207.0 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Layla's Colombian Rice calories by ingredient
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Layla's Colombian Rice

Submitted by: LAYLA.CS

Introduction

Colomian Rice Colomian Rice
Number of Servings: 7

Ingredients

    Butter, 2 Tbsp
    White Rice, long grain, 1.5 cup
    Tomatoes, 1 large whole (3" dia)
    Onions, raw, 1 medium (2-1/2" dia)
    Minced garlic, 2 Tbsp(minced garlic is what I have always used)
    Carrots, raw, 3 carrot (7-1/2")
    Water, 3 cups

Directions

Serves 6-8 people

I am not a direction following kinda of cooker:) So I hope this makes sence:)
Read FIRST before making!
Sorry about my ADD instructions…

*Peel and cut your carrots into small pieces and set a side.
*Measure your rice and set a side
*Measure your water and set a side

*Add one Tablespoon of butter into a large pan
*Chop your tomato into large chunks and add to pan( use two if you like tomato’s!)
*Chop a small to medium onion up and add to pan
*Add your minced garlic (this makes or breaks this dish, if you don’t add it then it won’t taste right!)
*Sautee them for awhile and then add your rice. *Keep sautéing for about a min on med/low heat
*Add your water and carrots and chick Boleyn cubs and set heat to high.
Let it boil for about 3 min.
Set heat back to med and cover- keep checking on rice… it should take about 15 min for water to evaporate…. Make sure all the water is evaporated
Take lid off when all the water is evaporated and turn heat on low. Let it sit on low heat for 20 -30 min
IT WON’T BURN!!!! (There is a thin layer of rice that you just LEAVE alone, you don’t stir it in to the rest… you let it stick to the bottom and sides) Your rice will get crunchy on the bottom and sides of pan, it’s supposed to do that…. If it doesn’t, it will soon or you might have to bump the heat up just a little… Just make sure you don’t use crunchy part of the rice when you serve it . Carefully scoop out the rice, you will end up throwing the layer of crunchy stuff out, it picks right up out of the pan. Only use a fork to fluff the rice, you don’t want to make it mushy... let the rice dry out. Keep the burner on low, turning the rice from bottom to top with a fork carefully… (not a lot)! You are just moving the more moist rice up to the top to dry out a little.
Salt after you are done… It needs a little salt :)

Your done (It is the best the next day heated up in microwave)
I know this is a lot of work but this is my family’s favorite side dish. When I married my husband he would not touch a tomato with a 10 foot pole and his daughter hated carrots… now they both love it and if I make it without carrots she is bummed.
This is one of those dishes that you start at an hour and half before dinner. Your time really is just in prep once your rice is done boiling you just play the waiting game:) Just leave it on the stove and just check on it. I make killer fajitas and they love stuffing them with this rice. The rice is what makes my fajitas a big hit… My step daughter always asks me to make this when her friends come over, and now they ask their moms to make it at home:) I hope your Enjoy





Number of Servings: 7

Recipe submitted by SparkPeople user LAYLA.CS.






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