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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
- 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
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 440 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 9% |
| Cholesterol0mg | 0% |
| Sodium392mg | 17% |
| Total Carbohydrate76g | 28% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C2mg | 8% |
| Calcium43mg | 3% |
| Iron4mg | 23% |
| Potassium168mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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