My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any food, and is accompanied by black beans, salsa, and corn tortillas.
Ingredients
- ½ tablespoons vegetable oil: 1 piece
- long-grain rice: 1 cup
- onion: 1 Tbsp (minced)
- tomato: 1 Tbsp (minced)
- water: 2 cups
- carrot: 2 Tbsp (chopped)
- celery: 1 Tbsp (chopped)
- chicken bouillon granules: 2 tsp
Metric Conversion
Stages of cooking
-
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.
