Description
My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.
Ingredients
- 1 ½ tablespoons vegetable oil
- 1 cup long-grain rice
- 1 tablespoon minced onion
- 1 tablespoon minced tomato
- 2 cups water
- 2 tablespoons chopped carrot
- 1 tablespoon chopped celery
- 2 teaspoons chicken bouillon granules
Instructions
- Heat oil in a large skillet over medium-high heat. Add rice
- onion
- and tomato; cook and stir until rice turns light golden brown
- 3 to 4 minutes.
- Stir water
- carrot
- celery
- and chicken bouillon into the skillet. Simmer until most of the water is absorbed
- about 8 minutes. Cover and simmer until rice is tender
- 5 to 8 minutes more.
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Servings: 2