Guatemalan Rice Recipe: Fluffy, Veggie-Packed Arroz Guatemalteco in 40 Minutes
This Guatemalan rice recipe (arroz guatemalteco) toasts long grain rice in oil, then simmers it in a blended tomato, onion, and bell pepper broth with carrots, peas, and green beans. It takes about 40 minutes, uses one pot, and turns out fluffy, golden, and packed with flavor.
I started making this after a plate of pollo guisado at a friend’s table came with a mound of red-flecked rice I could not stop thinking about. My first attempt was mushy because I skipped toasting the grains. By the third batch I had it right, and now it is the side dish I make whenever the table needs some color. If you have only ever made plain white rice, this version will change your weeknight rotation.
Why You’ll Love This Guatemalan Rice Recipe
- One pot, minimal chopping. The blender handles the tomato, onion, and pepper, so you only dice a few vegetables.
- Fluffy, separate grains. Toasting the rice first means no gummy clumps.
- Vegetables built in. Carrots, green beans, and peas make it a side dish and a vegetable in one.
- Goes with almost anything. Grilled meats, stewed beans, fried plantains, and simple all love a scoop of it.
Substitution notes
- Broth: Water works if you add an extra 1/4 teaspoon of salt. Use vegetable broth and this Guatemala rice recipe is fully plant based.
- Rice: Long grain white or parboiled rice works best. Brown rice needs more liquid and a much longer simmer, so treat it as a separate recipe.
- Bell pepper: Add one extra small tomato if you do not have one.
- Cilantro: Flat-leaf parsley is a fine swap.
Instructions
- Blend the base. Add the tomatoes, onion, garlic, bell pepper, and 1/2 cup of broth to a blender. Blend until completely smooth and set aside.
- Rinse the rice. Swish the rice in a fine mesh strainer under cold water until the water runs mostly clear, then shake it very well. Wet rice steams instead of toasting, so drain it thoroughly.
- Heat the oil. Warm the oil in a medium pot with a tight-fitting lid over medium heat.
- Toast the rice. Add the rice and stir often for 5 to 7 minutes, until the grains turn pale gold and smell nutty.
Why toast the rice before adding liquid? Toasting coats each grain in oil, which keeps the rice separate and fluffy and adds a nutty flavor. It is the single most important step in this Guatemalan rice recipe, so do not rush it.
- Add the sauce. Pour in the blended mixture. It will sizzle and spit, so stand back a little. Stir and cook for about 2 minutes, until the sauce darkens and smells sweet.
- Add the liquid and vegetables. Stir in the remaining 1 1/4 cups of broth, the carrots, green beans, and salt. Bring to a boil.
- Cover and simmer. Reduce the heat to the lowest setting, cover, and cook for 15 minutes. Resist the urge to peek, since escaping steam is how rice ends up crunchy in the middle.
- Add the peas. Scatter the frozen peas over the top without stirring, cover again, and cook for 5 more minutes.
- Rest. Turn off the heat and let the pot sit, covered, for 10 minutes.
- Fluff and serve. Fluff with a fork, fold in the cilantro, and taste for salt. Serve with lime wedges.
Do I need a blender?
No. Grate the tomatoes on a box grater, mince the onion, garlic, and pepper very finely, and stir them into the toasted rice with the broth. The color will be a bit less uniform, but the flavor is just as good.
Pro Tips for Better Guatemalan Rice
- Use the right pot. A 3-quart pot with a snug lid gives you an even simmer. A wide pan makes the rice cook unevenly.
- Taste the base before it goes in. Tomatoes and broths vary a lot in saltiness, so this Guatemalan rice recipe is easiest to season if you taste the blended sauce first and adjust before the liquid goes in.
- Do not stir after covering. Stirring during the simmer releases starch and makes the rice gummy. Stir once when you add the broth, then leave it alone.
- Store it safely. Cool leftovers quickly and refrigerate them within an hour or two. The USDA’s leftovers and food safety guidance covers safe storage times, and rice fits comfortably within its 3 to 4 day window.
- Reheat with a splash of water. Sprinkle a tablespoon of water over a bowl of rice, cover, and microwave until steaming. This restores the soft texture, and it is a lifesaver for [Rotisserie Chicken Recipes].
Frequently Asked Questions
What is in a traditional Guatemalan rice recipe?
Most versions start with rice toasted in oil, then cooked in a blended mix of tomato, onion, garlic, and bell pepper. Diced carrots, green beans, and peas are the usual vegetables, and cilantro or parsley finishes it.
How is Guatemalan rice different from Mexican rice?
The technique is very similar, with rice toasted and simmered in a tomato base. Guatemalan rice often leans milder and more vegetable-forward, with carrots, peas, and green beans, and usually skips strong spices like cumin. Recipes vary from home to home, so treat this as a general pattern, not a rule.
What do you serve with Guatemalan rice?
It pairs well with grilled or stewed chicken, carne asada, black beans, and fried plantains. It also works beside a simple fried egg for a quick lunch. For more ideas, browse our [Peanut Butter Pie Recipe].
Can I make this Guatemalan rice recipe ahead?
Yes. It keeps well in the refrigerator for a few days in an airtight container, and it also freezes in flat bags. Reheat with a splash of water to bring back the fluffy texture.
Is Guatemalan rice healthy?
It is a balanced side with whole vegetables and a modest amount of oil. Exact nutrition depends on your broth, oil, and portion size, and you can check numbers for your specific ingredients in the USDA’s FoodData Central database.
Guatemalan Rice (Arroz Guatemalteco)
Fluffy long grain rice toasted in oil, then simmered in a blended tomato, onion, and bell pepper broth with carrots, green beans, and peas. One pot, about 40 minutes.
Ingredients
For the rice
- 1 1/2 cups long grain white rice
- 3 tablespoons neutral oil, such as vegetable or avocado
- 1 teaspoon salt, plus more to taste
For the blended sauce
- 2 medium Roma tomatoes, quartered
- 1/2 medium white onion, roughly chopped
- 2 garlic cloves, peeled
- 1/2 red bell pepper, seeded and chopped
- 1 3/4 cups low-sodium chicken or vegetable broth, divided (1/2 cup for blending, 1 1/4 cups for simmering)
For the vegetables and finish
- 1/2 cup finely diced carrots
- 1/2 cup green beans, cut into 1/2-inch pieces
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Add the tomatoes, onion, garlic, bell pepper, and 1/2 cup of broth to a blender. Blend until completely smooth and set aside.
- Rinse the rice in a fine mesh strainer under cold water until the water runs mostly clear. Shake off as much water as you can.
- Warm the oil in a medium pot with a tight-fitting lid over medium heat.
- Add the rice and stir often for 5 to 7 minutes, until the grains turn pale gold and smell nutty.
- Pour in the blended mixture and stir. Cook for about 2 minutes, until the sauce darkens and smells sweet.
- Stir in the remaining 1 1/4 cups of broth, the carrots, green beans, and salt. Bring to a boil.
- Reduce the heat to the lowest setting, cover, and cook for 15 minutes without lifting the lid.
- Scatter the frozen peas over the top without stirring, cover again, and cook for 5 more minutes.
- Turn off the heat and let the pot rest, covered, for 10 minutes.
- Fluff with a fork, fold in the cilantro, and taste for salt. Serve with lime wedges.
Notes
Vegetarian: Use vegetable broth or water with an extra 1/4 teaspoon of salt.
Storage: Refrigerate in an airtight container within an hour or two of cooking and eat within 3 to 4 days.
Reheating: Sprinkle with a tablespoon of water, cover, and microwave until steaming.
Give It a Try
If you make this Guatemalan rice recipe, I would love to hear how it turned out. Leave a comment with your favorite thing to serve it with, and save the recipe to your dinner board on Pinterest so it is easy to find next time. If you are hungry for more, our [Pumpkin Chocolate Chip Cookies] are a great place to keep cooking.
