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Sopa De Arroz (Guatemalan Fried Rice) central american, fall, summer, guatemalan, spring side dish 2 cups long-grain white rice 1/4 small onion 1 small clove garlic 1/2 medium carrot 1/2 small tomato 2 tablespoons corn oil 3 cups fresh chicken stock, canned chicken broth, or water 1 teaspoon salt PREPARATION: Rinse the rice under cold water; drain well. Peel and thinly slice the onion (2 tablespoons). Peel and mince the garlic (1 teaspoon). Grate the carrot (1/4 cup). Cut the tomato into 1/4-inch dice (3 tablespoons). COOKING: Heat oil in a large saucepan. Add rice and sauté, stirring constantly, over medium heat until golden, about 1 minute. Add the onion, garlic, and carrot and sauté until vegetables are soft, about 2 minutes. Stir in the tomato, broth, and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. If rice is still too firm, add 1 to 2 tablespoons water, cover, and steam until tender, about 2 minutes. Set rice aside, covered, for 10 minutes. Serve immediately. Serves: 6 to 8 NOTES : Sautéed rice cooked in chicken broth with fresh vegetables. Rice was introduced to Guatemala by the Spaniards, who learned of it when the Moors planted it in Andalusia in the eighth century. The technique of lightly browning the rice probably originated in Asia. 0 0 0 0 0 0 342 0 0 Contributor: Cook's Magazine September 1988 Yield: 8 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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