Recipe by mintexas
"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"
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uncooked long-grain rice
I made this with instant rice boiled the carrot, boullion, butter and water first then added the rice. It turned out great and looked very pretty. A nice way to add some vegetabels to our diet.
Yummy. though the carrots really didnt add much to the taste just the texture..
Very pretty and a nice change from regular rice, though the carrots really didn't add much flavour - it tasted basically like normal steamed rice.
I agree that the carrots add more color than flavor, but it was a nice change and it went perfect with our fish and vegetables dinner. I did add 3 bouillon cubes for a little extra flavor. Thanks Melissa.
This was very good and presented well. I also added in some diced onion and green pepper for color!
I left the carrots raw & added some raw shredded zucchini as well. My lil' one loves rice & this was a great way for me to sneak in some veges as well. As everyone else stated, it is a nice change from normal rice & really does look pretty. Thanks Melissa!
Overall, I thought this was a good rice side dish. I've made this twice so far and the first time it tasted a bit on the bland side so the second time around I added another chix bouillon cube. It still tastes like it's missing something though. Next time I decide to make this maybe I'll add yet another bouillon cube and maybe some diced onions or something like some other reviewers mentioned. I also used a cup of frozen green peas both times which added a nice color and taste to it. Thanks Melissa.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 125
** Calories from Fat: 3
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