Guatemalan Rice Recipe
- 1 1/2 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
- 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.
