One of my favorites cheap take-out is peri peri chicken with carrot rice. This is one of the easiest ways to make plain white rice a bit more interesting and flavorful.
Here in Portugal, it’s common to find restaurants specialized in Brazilian style roasted chicken, and I love them. They are extremely cheap — a whole chicken with a plate of rice for 8 euros — and I feel like I eat actual food instead of a McDonald’s burger.
This recipe is extremely easy to do. It follows the same steps and proportions as cooking regular rice — 2 cups of water per cup of rice.
For flavor, I add onion and garlic that I cook lightly with olive oil at the start. This creates a savory base for the rice. If you dislike these ingredients, you can make carrot rice without garlic and onion using your favorite rice seasoning and a bay leaf.
Then I add the star ingredient, grated carrot. I add ½ cup of grated carrot for 1 cup of rice. Add some salt and water and let it cook.
Finalize with a bit of butter to fluff the rice and make it extra yummy.
As I told you, this is a pretty easy recipe.
Also, if you are planning on stepping up your rice game, you can check my guide about Japanese rice cookers that will make the process easier and you can guarantee the exact same result every time.
This recipe is perfect for a lunchbox because it handles reheating pretty well. The butter prevents the rice from drying in the microwave.
- ½ cup grated carrot (about ½ small carrot)
- 1 cup rice
- ½ onion
- 1 garlic clove
- 1 tsp oil
- ½ tbsp butter
- Salt to taste
In a small pot over medium heat, heat the oil. Toss the minced garlic and onion cut into tiny cubes. Cook for a minute until fragrant.
Add the grated carrot and rice. Stir and pour 2 cups of water. Season with salt and bring it to a boil. Then lower the heat to low and simmer for 10 – 15 minutes covered with a lid.
When the water is completely evaporated, take the rice out of the stove and add the butter. Fluff the rice with a fork and serve.