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My review
Guatemalan Rice
2
ruth1234
"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."
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Ingredients
26 m servings 440Original recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 710 Ratings
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Most helpful positive review
3/27/2017
Love it. Found a new way and the ONLY way so far to make rice and have my three year old daughter eat it. A+++ to me
Most helpful critical review
1/31/2017
Pretty bland. I'd double everything but the rice if I were to make this again.
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3/27/2017
Love it. Found a new way and the ONLY way so far to make rice and have my three year old daughter eat it. A+++ to me
11/27/2016
Simple and straight forward. I will add some herbs next time.
2/10/2019
I made a few changes. I used aminos rather than soy and when I ran low on that we used sesame oil.
9/16/2017
I added sweet corn and spinach to make it more colorful. Also I had used paprika to give it a spicy texture since my family doesn't like bland food. It turned out wonderful and everyone loved it...
2/10/2017
Used leeks (had to use them up) was still fantastic. Will be a staple in my kitchen. Also makes excellent fried rice with leftovers!
1/31/2017
Pretty bland. I'd double everything but the rice if I were to make this again.