Best Guatemalan Rice Recipes

GUATEMALAN RICE

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.

ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)

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.

GUATEMALAN RICE (SOPA DE ARROZ)

Steps:

• Preheat a frying pan and add oil. Add onions and garlic, stir, and cook over a medium heat until onions are translucent, approximately 2-4 minutes. Add rice or quinoa and continue to stir and cook until the rice is coated and mixed with onions and garlic, approximately 5 minutes. When rice is translucent, add carrots, tomatoes, potatoes, and broth. Cover and simmer for 30 minutes or longer until it reaches the desired level of 'soupiness." Cook it for a short time, leaving lots of liquid, to make a soup, or cook until almost dry to make it a side dish.

SOPA DE ARROZ (GUATEMALAN FRIED RICE)

Steps:

• 1. PREPARATION: Rinse the rice under cold water; drain well. Peel and thinly slice the onion (2 tablespoons). Peel and mince the garlic (1 teaspoon). Grate the carrot (1/4 cup). Cut the tomato into 1/4-inch dice (3 tablespoons).
• 2. COOKING: Heat oil in a large saucepan. Add rice and sauté, stirring constantly, over medium heat until golden, about 1 minute. Add the onion, garlic, and carrot and sauté until vegetables are soft, about 2 minutes. Stir in the tomato, broth, and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. If rice is still too firm, add 1 to 2 tablespoons water, cover, and steam until tender, about 2 minutes. Set rice aside, covered, for 10 minutes.
• 3. Serve immediately.

GUATEMALAN CHICKEN WITH RICE

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

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.