Best 4 Guatemalan Rice Recipes
Embark on a culinary journey to the vibrant heart of Guatemala and discover the delectable flavors of its traditional rice dishes. From the aromatic Arroz con Pollo, a harmonious blend of chicken, vegetables, and spices, to the hearty Arroz a la Jardinera, a vegetarian's delight brimming with fresh produce, these recipes capture the essence of Guatemalan cuisine. Indulge in the comforting warmth of Arroz con Frijoles, where rice and beans unite in a savory embrace, or tantalize your taste buds with the smoky richness of Arroz con Costilla, featuring tender pork ribs slow-cooked to perfection. Whichever recipe you choose, be prepared for an explosion of flavors that will transport you to the vibrant streets of Guatemala.
Let's cook with our recipes!
GUATEMALAN RICE
My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.
Provided by ruth1234
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 26m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
- Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g
ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)
Make and share this Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
- Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
- Pour in the broth and chicken pieces.
- Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
- Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
- Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.
Nutrition Facts : Calories 372.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 101.5, Sodium 875.6, Carbohydrate 46.8, Fiber 3.9, Sugar 4.2, Protein 30
GUATEMALAN CHICKEN WITH RICE
This is one of my grandma's recipes and I would like to share with all of you, She recently pass away and I miss her so much, This recipe is very special because this is one the first recipes she taught me.. Is one of my favorites, hope you try it.
Provided by Leslie Allen
Categories Chicken
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Take Skin off the chicken and cut off all the fat, Rinse. Place the chicken on a medium pot with water, add onions, black pepper, cloves, chicken bouillon if you don't have bouillon just use regular salt. place the pot on the stove top, on medium heat cover and let it boil for 10 minutes, then add the rice and cilantro, Blend the tomatoes on the blender then add the to chicken. Cook until rice is done.
- 2. Note: Stir constantly after you add the rice, you can add some water while cooking, just don't add to much. Don't forget to remove the cloves before serving they are just for flavor.
GUATEMALAN RICE PILAF
In Guatemala, this recipe is called Arroz Guatemalteco. Its roots are in Mayan culture with influence from early Spanish explorers who introduced a lot of staple ingredients (corn, rice, peppers and a variety of spices) to Latin American regions, including most of Central America. A variety of different versions of this...
Provided by Vickie Parks
Categories Rice Sides
Time 29m
Number Of Ingredients 9
Steps:
- 1. Heat the oil in a large skillet over medium heat, and add the rice. Sauté until the rice has absorbed the oil, but being careful not to let the rice brown or change color.
- 2. Add the mixed vegetables, red pepper, onion, celery, salt, pepper and stock. Bring to a boil, cover, and reduce heat to very low. Simmer on low heat for about 20 minutes or until rice is tender and the liquid is completely absorbed.
Tips:
- Using chicken stock or broth instead of water adds a richer flavor to the rice.
- If you don't have annatto seeds, you can use achiote paste or powder.
- To make the rice more colorful, add some diced carrots, peas, or corn.
- For a smoky flavor, toast the rice in the oil before adding the liquid.
- If you want a fluffier rice, use a fork to stir the rice after it has been cooked.
Conclusion:
Guatemalan rice is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new rice recipe, give Guatemalan rice a try!
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