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    My Colombian Recipes » Recipes » Side Dishes » Rice With Caramelized Onions (arroz Con Cebolla Al Caramelo)

    Rice with Caramelized Onions (Arroz con Cebolla al Caramelo)

    May 21, 2009 · Modified: Oct 24, 2022 by Erica Dinho · 13 Comments

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    Jump to Recipe Print Recipe

    This Rice with Caramelized Onions is a simple and delicious side dish. It's full of flavor and it pairs well with any protein.

    Rice with Caramelized Onions RecipePinPin

    This rice with caramelized onions is a great side dish, because it goes well with any protein. You can stir in some shredded chicken into the rice as well! If you’re serving this rice as a main dish.

    You'll need to make arroz con cebolla

    Oil: I like to use olive oil, but you can replace it with canola, vegetable or corn oil.

    Onions: Yellow or white will work well for this recipe.

    Garlic: If you don't like garlic flavor, just omit it.

    Long grain white rice: you can also use short grain or even brown rice, but be sure to read the instructions in the bag and follow cooking time if using brown rice.

    Broth: Chicken or vegetable broth will work for this recipe.

    Salt and sugar: The sugar gives extra sweetness to the caramelized onions.

    Rice with Caramelized Onions (Arroz con Cebolla al Caramelo) |mycolombianrecipes.comPin

    Rice with Caramelized Onions Recipe

    Erica Dinho
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine Colombian
    Servings 4 servings
    Calories 429 kcal

    Ingredients
     

    • 2 tablespoons olive oil
    • 1 cup onion thinly sliced
    • 1 clove of garlic thinly slice
    • 2 cups long grain white rice
    • 3 cups chicken or vegetable broth
    • 1 teaspoon sugar
    • 1 teaspoon salt

    Instructions
     

    • In a medium pot, heat the olive oil over medium heat. Add the onions, sugar and garlic and cook about 5 minutes or until golden brown.
    • Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.
    • Add the broth and salt bring to a boil, stir and decrease the heat to low.
    • Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.
    • Remove from the heat and let rest for 5 minutes.

    Notes

    To store: Transfer the rice to an airtight container. Store it in the refrigerator for up to 4 days, and simply reheat it in the microwave before serving.

    Nutrition

    Calories: 429kcalCarbohydrates: 80gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1233mgPotassium: 309mgFiber: 2gSugar: 3gVitamin A: 4IUVitamin C: 16mgCalcium: 47mgIron: 1mg
    Keyword arroz, Colombian recipes
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Arroz con CebollaPin

    Rice or Arroz is cooked all over Colombia and in many different ways. If you follow this blog you may have noticed the many variations of rice recipes. This  Arroz con Cebolla al Caramelo dish is delicious and the caramelized onions add a little sweetness. It is the perfect accompaniment for grilled meats, fish or poultry.

    receta de arroz con Cebolla-My Colombian RecipesPin

    Some of my favorite ways to serve this rice

    I like serving this rice with caramelized onions as a side dish with Colombian Style Whole Fried, another great option is this fish with creole sauce and I also like to pair it with this stuffed meatloaf. This dish also goes well with many main dishes, rice bowls or even burritos.

    Rice with Caramelized Onions RecipePinPin

    Arroz con CebollaPin

    More side dishes you’ll love

    Rice with Coconut and Lentils

    Carrots and Beets Salad

    Yuca Fries

    Tomato and Avocado Salad

    More Side Dishes Recipes

    Lentils And Mango SaladPlátanos Maduros Rellenos De Carne (Ripe Plantains Stuffed With Meat)Mashed CauliflowerPotato Salad With Avocado DressingRice, Corn And Mushroom Gratin
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Soma

      May 21, 2009 at 10:29 am

      5 stars
      Same in my home.. tons to way to cook rice. This is like the Simple Pulao (pilaf) we make in India.. except we use the fragrant basmati rice.. the more i read your recipes the more i get amazed at the similarity it bears with indian food.

      Reply
    2. Erica

      May 21, 2009 at 4:14 pm

      5 stars
      Soma,
      I am going to try this recipe with basmati rice,,,,,Sounds delicious!

      Thank you!

      Reply
    3. rebecca subbiah

      May 21, 2009 at 7:05 pm

      5 stars
      looks great will have to try it, we love rice of course married to an indian !!

      Reply
    4. Gera @ SweetsFoods

      May 21, 2009 at 7:29 pm

      5 stars
      One of my favorite recipe I do always when I can with beef meat or with grilled chicken 🙂

      Cheers!

      Gera

      Reply
    5. Natasha - 5 Star Foodie

      May 21, 2009 at 9:56 pm

      5 stars
      I haven't tried rice with caramelized onions - sounds excellent! My daughter will really love this!

      Reply
    6. Andres

      August 28, 2012 at 11:14 am

      5 stars
      Looks good. I'll have to give it a shot and let you know how it goes. 🙂 Thanks for the recipe! 🙂

      Reply
    7. Dan

      August 19, 2013 at 7:57 am

      5 stars
      Delighted to find your site recently. I have bookmarked several recipes to try. This one looks great, but the ratio of broth to rice looks dry.

      Reply
    8. Dee

      October 02, 2013 at 12:12 pm

      5 stars
      Mmm this sounds delicious! Thank you for sharing!

      Reply
    9. Jackie

      July 31, 2015 at 2:57 am

      5 stars
      Just wondering whether the stock amount is correct? 2 cups of liquid for 2 cups of rice seems too small an amount. I've been making the recipe but I add an extra 2 cups of stock and it works out well this way.

      Reply
      • Erica Dinho

        July 31, 2015 at 9:19 pm

        5 stars
        2 cups of rice and 3 cups of stock, but you can use 2 cups of rice and 4 of stock. The texture is different.

        Reply
    10. Jackie

      August 01, 2015 at 1:02 am

      5 stars
      Oh wow I though I read 2 cups not 3! Apologies. Yes, I prefer it with 4 but 3 does seem correct. Gotta check my prescription glasses lol! Thanks for the reply.

      Reply
    11. Natalia

      June 06, 2019 at 2:14 am

      5 stars
      I tried your recipe with 2 cups med groan rice and 2 cups of chicken stock. It tastes delicious. Thank you.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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