Sides
Arroz Guatemalteco (Guatemalan Rice)
The Quirky Foodster Team
Ingredients
- 300 g (1.5 cups) white rice
- 1 (1 carrot) carrot, finely diced
- 80 g (2/3 cup) green peas
- 1 small (1 onion) onion, finely chopped
- 2 garlic (2 cloves) cloves, minced
- 500 ml (2 cups) chicken or vegetable stock
- 15 ml (1 tbsp) vegetable oil
- Salt, to taste
Method
- Rinse the rice under cold water until the water runs mostly clear, then drain.
- Heat oil in a saucepan and sauté the onion, garlic and carrot until softened, about 4 minutes.
- Add the rice and stir for 2 minutes to lightly toast the grains.
- Pour in the stock and peas, season with salt, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
- Remove from heat, let stand covered for 5 minutes, then fluff with a fork before serving.
Introduction: A simple, vegetable-flecked rice that accompanies nearly every Guatemalan main course, from Pepián to Hilachas, this dish reflects the everyday practicality and colour of home cooking across the country.
Cultural Background: A simple, vegetable-flecked rice that accompanies nearly every Guatemalan main course, from Pepián to Hilachas, this dish reflects the everyday practicality and colour of home cooking across the country.
Tips: Toasting the rice briefly in oil before adding liquid helps keep the grains separate and fluffy.
Variations: Add a few strands of saffron or a spoon of tomato paste for a golden or reddish variation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan with a splash of water over low heat, or microwave covered.
Nutrition: Approx. 220 kcal, 5 g protein, 4 g fat, 40 g carbohydrate per serving.
FAQs:
Q: Can I make this rice vegan?
A: Yes, simply use vegetable stock instead of chicken stock.
Q: Why rinse the rice first?
A: Rinsing removes excess surface starch, preventing the rice from becoming gummy.
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