Arroz Guatemalteco
A traditional Guatemalan rice pilaf loaded with carrots, green beans, and tomato. The rice is first toasted to develop nutty flavor, then simmered in broth with colorful vegetables for a fragrant, satisfying side dish. This humble dish is a staple in Guatemalan homes and pairs beautifully with grilled meats or beans.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 25 min
- Total
- 47 min
- Makes
- 6 servings (about ¾ cup each)
Steps
Before you start
- Prep all vegetables before cooking begins—this allows you to work quickly once the pan is hot
- Use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking and proper steam circulation
- Have broth measured and ready; it does not need to be warm
Prep all vegetables
- On a cutting board, peel the carrot and cut it into ½-inch dice; trim the green beans and cut them into ½-inch pieces; dice the onion as finely as possible; mince the garlic; and dice the tomato into small ½-inch pieces.
- Set aside in separate containers or piles if possible.
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Ready when: All vegetables are evenly diced and ready to cook
Tip: Uniform dice sizes ensure vegetables cook at the same rate and distribute evenly through the rice
Toast the rice
- Heat a large pot (3–4 quart capacity) over medium heat.
- Add the oil or butter.
- Once shimmering, add the rice and stir constantly with a wooden spoon for 2–3 minutes, until the rice becomes light golden and smells fragrant and nutty.
- Do not allow it to brown.
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Ready when: Rice is light golden and smells distinctly nutty
Tip: Toasting the rice is essential—it prevents the grains from sticking together and adds depth of flavor
Cook onion and garlic
- Add the diced onion and minced garlic to the toasted rice.
- Stir continuously for about 2 minutes over medium heat, until the onion begins to soften and the garlic becomes fragrant.
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Ready when: Onion is softened and translucent at the edges; garlic releases its aroma
Add carrot and green beans
- Stir in the diced carrot and green bean pieces.
- Cook, stirring occasionally, for 2–3 minutes, allowing the vegetables to soften slightly before adding the liquid.
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Ready when: Carrot and green beans show no raw surface and have begun to develop color
Add tomato and broth
- Stir in the diced tomato, breaking it up slightly, then pour in all 3 cups (720 ml) of broth.
- Stir well to combine and ensure no rice is stuck to the bottom of the pot.
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Ready when: Broth is evenly mixed with the rice and vegetables
Bring to a boil
- Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally (about 3 minutes).
- Once boiling, taste the broth and adjust seasoning with salt and black pepper to your preference.
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Ready when: Liquid reaches a vigorous boil and steams rise from the pot
Tip: Season while you can still taste the broth easily; it's difficult to adjust flavor once rice has absorbed all the liquid
Simmer covered until rice is tender
- Reduce the heat to low, cover the pot with its lid, and simmer gently for 18–20 minutes without stirring.
- The rice is done when all the liquid has been absorbed, the grains are tender but still hold their shape, and you can see small steam holes forming across the surface.
- If liquid remains after the rice is tender, drain any excess.
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Ready when: Rice is tender, all liquid is absorbed, and steam holes are visible on the surface
Tip: Resist the urge to stir during cooking—this keeps the grains separate and fluffy rather than starchy and clumped
Rest and fluff
- Remove the pot from heat and let the rice rest, covered, for 5 minutes.
- Then use a fork to gently fluff the rice, breaking up any clumps and folding in the chopped cilantro if using.
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Ready when: Rice is fluffy with separated grains
Serve
- Transfer to a serving dish or individual plates.
- Serve hot, optionally with a squeeze of fresh lime juice.
Good to know
Tips
- For a simple one-pot meal, stir in cooked black beans, pinto beans, or chickpeas during the last 2 minutes of simmering before the rest period.
- Adjust the broth amount based on your texture preference: use 3½ cups (840 ml) for a slightly wetter, more cohesive rice, or reduce to 2¾ cups (660 ml) for drier, more separate grains.
- A pinch of ground cumin stirred in with the onion adds authentic depth, as does a splash of achiote-infused oil if you have access to it.
- The toasting step is the secret to this dish—it transforms ordinary rice into something deeply flavorful and prevents the mushy texture that plagues rushed rice dishes.
Make ahead
Vegetables can be diced and stored in airtight containers in the refrigerator up to 8 hours ahead. The rice should be cooked fresh just before serving for the best texture and flavor.
Storage & reheating
Store leftover arroz guatemalteco in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth, stirring occasionally, until warmed through. Do not microwave, as it tends to dry the rice. Freezing is not recommended, as the texture becomes mushy when thawed.
Substitutions
- fresh green beans → zucchini or yellow squash. Cut into ½-inch dice and add in the same step. Cooking time may be slightly shorter.
- carrot, medium → diced bell pepper (red or yellow). Use the same amount and dice size; add in the same step for color and sweetness.
- fresh tomato, medium → 1 (15 oz / 425 g) can diced tomatoes with juice. Drain excess liquid if the mixture seems too wet; proceed with cooking as directed.
- vegetable or chicken broth → chicken broth or warm water. Chicken broth adds richer flavor; water will work but broth is strongly preferred for taste.
