Guatemalan Rice 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.
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.Advertisement
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.
Per Serving: 440 calories; protein 7.1g; carbohydrates 75.8g; fat 11.1g; cholesterol 0.3mg; sodium 392.3mg.