January 18, 2011

Guatemalan Rice

(From Recipes for Self-sufficient Living)

¼ c cooking oil
1 c. rice
2 c water
1 tsp salt
¼ tsp pepper
2 cloves of garlic, minced
1 small onion, chopped
1 raw carrot, chopped
½ c frozen peas and corn
3 fresh tomatoes, chopped, or 1 cup canned tomatoes

In a heavy skillet, melt oil. Add rice and heat, stirring to prevent scorching. Fry 5 minutes. Stir in remaining ingredients. Cover, and simmer 30 minutes, or until all liquid is absorbed and rice is cooked. Makes 4 servings.

Note: this recipe is easily doubled. Also, it is a wonderful food storage recipe. The entire ingredient list can be found on your canned food shelf! - Our family likes to put a can of black beans on top of this and shredded cheese. Then serve with El Matador chips. One of our favorite meals! – When David makes it, he puts tomatoes around the outside of the dish.

Cindy Guild

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