sopa de arroz (guatemalan fried rice)
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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. From Cook's Magazine, September 1988.
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yield
8 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For sopa de arroz (guatemalan fried rice)
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2 clong grain white rice
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1/4 smonion
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1 smclove garlic
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1/2 mdcarrot
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1/2 smtomato
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2 Tbspcorn oil
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cfresh chicken stock or cups canned chicken broth
How To Make sopa de arroz (guatemalan fried rice)
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1PREPARATION: 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).
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2COOKING: 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.
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3Serve immediately.
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Categories & Tags for Sopa de Arroz (Guatemalan Fried Rice):
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