Guatemalan rice is a stovetop side dish of long-grain rice toasted with aromatics, then simmered in tomato-seasoned broth with tender vegetables. This version is fluffy, savory, and straightforward to make; like many home-style dishes, the vegetables and seasonings vary from cook to cook.
Ingredients
- 1½ cups (285 g) long-grain white rice
- 1 tablespoon (15 ml) neutral oil, such as vegetable or canola oil
- ⅓ cup (50 g) finely chopped yellow onion
- ½ cup (65 g) small-diced carrot
- ⅓ cup (50 g) small-diced red bell pepper
- 2 garlic cloves (about 6 g), finely minced
- ½ cup (120 ml) plain tomato sauce
- 1¾ cups (414 ml) low-sodium chicken broth, or vegetable broth
- ½ cup (75 g) frozen peas, no need to thaw
- ½ teaspoon (3 g) fine salt, or to taste
- ⅛ teaspoon (0.3 g) ground black pepper
- ⅛ teaspoon (0.3 g) ground cumin, optional
- 1 tablespoon (4 g) finely chopped cilantro, optional for serving
Instructions
- Rinse and prepare the rice. Put the rice in a fine-mesh sieve and rinse under cool water, moving the grains with your fingers, until the water runs less cloudy. Drain it very well for a few minutes; excess water makes it harder to toast the rice evenly. Meanwhile, chop the onion, carrot, and bell pepper, mince the garlic, and measure the remaining ingredients.
- Soften the vegetables. Set a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat and add the oil. When it shimmers, add the onion, carrot, and bell pepper. Cook for about 4 minutes, stirring occasionally, until the onion looks translucent and the carrot begins to soften. The carrot will finish cooking with the rice.
- Toast the rice and add the tomato. Stir in the drained rice and cook for 4 minutes, stirring often so the grains are coated in oil and do not catch on the bottom. Add the garlic and cumin, if using, and stir for about 30 seconds. Mix in the tomato sauce and cook for 1 minute, scraping the bottom of the pan to loosen any toasted bits.
- Add broth and seasonings. Pour in the broth, add the salt and black pepper, and stir once to distribute the ingredients. Stir in the frozen peas. Taste a small spoonful of the liquid and adjust the salt if your broth is especially low in sodium. Bring the mixture to a gentle boil, which should take about 2 minutes; keep the pan uncovered during this brief step.
- Simmer without stirring. As soon as the liquid boils, cover the pan tightly and turn the heat to low. Simmer for 18 minutes. Keep the lid on and resist stirring: lifting it releases steam, and stirring can break the grains and make the finished rice sticky. If your burner runs hot, use the lowest setting that maintains a quiet simmer.
- Rest, then fluff. Turn off the heat and leave the covered pan undisturbed for 10 minutes. Remove the lid, check that the liquid has been absorbed and the rice is tender, then fluff gently with a fork. Taste and add a little more salt if needed. Scatter with cilantro, if desired, and serve warm.
Tips
- Drain the rinsed rice thoroughly. Rinsing removes loose surface starch, while draining keeps extra water from upsetting the broth ratio. If the rice is still visibly wet when it goes into the pan, give it another minute or two in the sieve.
- Use a snug lid and low heat. A loose lid lets steam escape, which can leave the center undercooked. If your saucepan lid does not fit tightly, place a clean piece of foil over the pan before putting the lid on, taking care to avoid the hot rim.
- Keep the grains intact. Toasting calls for frequent stirring, but once the broth is added, stir only to distribute ingredients before covering. After cooking, use a fork rather than a spoon to fluff; this separates the rice without mashing the vegetables.
- Choose broth to suit the meal. Chicken broth gives the rice a deeper savory flavor, while vegetable broth makes it vegetarian. If using regular-sodium broth, start with less salt, taste the cooking liquid before covering, and adjust cautiously.
Serving Suggestions
Serve the rice warm as a side with grilled or roasted chicken, pork, fish, or beans. Its mild tomato flavor works especially well alongside a saucy main dish because the rice absorbs a little sauce without competing with the main seasoning. For a simple plate, add black beans, sliced avocado, and a crisp cabbage or lettuce salad. A wedge of lime is a pleasant optional finish, though it is not necessary for the rice itself.
It can also be part of a larger meal with tortillas, roasted vegetables, or a light soup. If serving it buffet-style, transfer it to a warmed bowl shortly before eating and keep it covered between portions so it stays moist. The recipe makes six moderate side servings; for a meal where rice is the main starch, plan on closer to four generous portions.
Variations
Change the vegetables: Replace the carrot or bell pepper with an equal amount of finely diced celery, corn, or chopped green beans. Keep pieces small so they become tender in the 18-minute simmer. Frozen peas are convenient and can go in straight from the freezer; fresh peas may need a little longer to soften.
Make it vegetarian: Use vegetable broth instead of chicken broth. For a fuller meal, serve the finished rice with black beans or fold in 1 cup (170 g) of drained, cooked beans after fluffing. Adding beans at the end helps keep them whole and avoids changing the amount of liquid needed to cook the rice.
Adjust the tomato flavor: For a slightly brighter, more tomato-forward result, use ⅔ cup (160 ml) tomato sauce and reduce the broth to 1⅝ cups (385 ml), keeping the combined liquid close to the original amount. If plain tomato sauce is unavailable, use smooth passata in the same quantity. Tomato paste is more concentrated, so it is not a direct swap; use 1 tablespoon (16 g) tomato paste stirred into the broth and expect a subtler tomato taste.
Add gentle warmth: Add a small pinch of crushed red pepper with the garlic, or serve hot sauce on the side so each person can season their own portion. For a more aromatic profile, use the optional cumin, but keep it modest; a large amount can dominate the delicate tomato and vegetable flavors.
Storage and Reheating
Refrigerate leftover rice within 2 hours of cooking. For quicker cooling, spread it in a shallow container rather than leaving it in the hot saucepan, then cover and refrigerate. Keep it chilled for 3–4 days. Cooked rice should not be left at room temperature for an extended period, so put out only what you expect to serve and return the rest promptly.
Reheat only the portion you plan to eat. Add a teaspoon or two of water per cup of rice, cover, and heat in a saucepan over low heat or in a microwave-safe dish until steaming throughout, stirring once partway through microwave heating. Leftovers should reach 165°F (74°C) when reheated, measured with a food thermometer. If the rice seems dry, add a little more water before heating. You can freeze cooled rice in airtight portions for about 1–2 months for best quality; thaw it in the refrigerator or reheat from frozen, adding water as needed.
Frequently Asked Questions
Why is my Guatemalan rice sticky?
Common causes are skipping the rinse, not draining the rice well, stirring while it simmers, or using too much liquid. Rinse until the water is less cloudy, drain thoroughly, measure the broth and tomato sauce, and keep the lid on without stirring during the simmer. Fluff with a fork only after the covered rest.
Can I use brown rice instead of white rice?
Not as a direct swap in this timing. Brown rice needs more liquid and a longer cooking period, so the carrots and peas may become too soft before the grains are done. For best results, follow the liquid amount and timing on your brown rice package, and add the quicker-cooking vegetables later in the cooking process. The texture will be chewier and the flavor more nutty.
Can I make this without tomato sauce?
Yes, though it will no longer have the same tomato-seasoned character. Replace the ½ cup (120 ml) tomato sauce with ½ cup (120 ml) additional broth and proceed as directed. The rice will taste milder and less tangy; you can add a little extra bell pepper or cilantro at the end, but avoid adding extra liquid beyond that replacement.
What kind of rice works best?
Long-grain white rice is a dependable choice because the grains tend to stay separate when toasted and cooked with the lid on. Medium-grain rice can work, but it may turn softer and more cohesive. Avoid instant or parboiled quick-cooking rice for this method because its processing and cooking time differ from ordinary raw long-grain rice.
How can I tell when the rice is done?
After the 18-minute simmer and 10-minute covered rest, the liquid should be absorbed and a grain should be tender all the way through. If it is still firm or you see liquid in the bottom, cover it again and cook on low for 3–5 minutes, then turn off the heat and rest for another 5 minutes. If it is tender but slightly wet, leave it uncovered for a minute before fluffing.
Related
- Guatemalan Refried Beans: Creamy Frijoles Volteados
- Guatemalan Food Recipes: Traditional Pepián Stew
- Guatemalan Empanadas: Sweet Manjar-Filled Pastries
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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