GUATEMALAN RICE
From cooks.com
2 cups long grain rice
2 tbsp. oil
1 cup mixed vegetables (carrots, celery, red peppers, green peas, etc)
Salt and pepper to taste
4 cups chicken broth
Heat oil in saucepan and add rice. Sauté lightly until rice has absorbed the oil, be careful not to let it brown. Add mixed vegetables, salt, pepper and
chicken broth. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes or until rice is done and liquid is absorbed.
Serves 6-8.
From cooks.com
2 cups long grain rice
2 tbsp. oil
1 cup mixed vegetables (carrots, celery, red peppers, green peas, etc)
Salt and pepper to taste
4 cups chicken broth
Heat oil in saucepan and add rice. Sauté lightly until rice has absorbed the oil, be careful not to let it brown. Add mixed vegetables, salt, pepper and
chicken broth. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes or until rice is done and liquid is absorbed.
Serves 6-8.
