Sopa de Arroz (Guatemalan Fried Rice)

Sopa De Arroz (guatemalan Fried Rice) Recipe

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Vicki Butts (lazyme)


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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15 Min
20 Min
Stove Top


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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

How to Make Sopa de Arroz (Guatemalan Fried Rice)


    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.
  • 3Serve immediately.

Printable Recipe Card

About Sopa de Arroz (Guatemalan Fried Rice)

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Latin American
Other Tag: Quick & Easy

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