Sopa de Arroz (Guatemalan Fried Rice)
Vicki Butts (lazyme)
From Cook's Magazine, September 1988.
- 2 c
- long grain white rice
- 1/4 small
- 1 small
- clove garlic
- 1/2 medium
- 1/2 small
- 2 Tbsp
- corn oil
- fresh chicken stock or cups canned chicken broth
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).
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.