Guatemalan Rice
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
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1 ½ tablespoons vegetable oil
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1 cup long-grain rice
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1 tablespoon minced onion
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1 tablespoon minced tomato
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2 cups water
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2 tablespoons chopped carrot
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1 tablespoon chopped celery
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2 teaspoons chicken bouillon granules
Description
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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.
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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.
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