Guiso de Arroz
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Onion, chopped — 1
- Bell pepper, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Oil — 2 tbsp
- Water or stock — 720 ml (24 fl oz)
- Salt — to taste
Method
- Heat the oil in a pot and sauté the onion, bell pepper and garlic until softened.
- Add the chopped tomato and cook for 5–6 minutes until it breaks down.
- Add the rice, stirring to coat in the sofrito.
- Add the water or stock and season with salt.
- Bring to a boil, then cover and reduce to low heat, cooking for 18–20 minutes until the rice is tender.
Introduction: A savoury rice dish simmered with tomato and vegetables, a common, comforting side dish found across Paraguayan tables.
Cultural Background: This simple, tomato-based rice reflects the practical, produce-forward style of Paraguayan home cooking, offering an easy accompaniment to grilled meats and other mains.
Tips: Check the rice near the end and add a splash more water if it looks dry before it's fully cooked. Sauté the vegetables thoroughly before adding rice for the best flavour base.
Variations: Add a handful of peas or diced carrot for extra vegetables. Stir in a little grated cheese at the end for extra richness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.
FAQs:
Q: Can this dish be made spicier?
A: Yes, add a chopped chilli or a pinch of chilli flakes to taste.
Q: What is guiso de arroz typically served with?
A: Asado and other grilled meats, as a simple, satisfying side.
- Rice — 370 g (13 oz)
- Onion, chopped — 1
- Bell pepper, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Oil — 2 tbsp
- Water or stock — 720 ml (24 fl oz)
- Salt — to taste
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