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Guatemalan Rice And Beans Recipe

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Guatemalan Rice (Arroz Guatamalteco) International Cuisine
Guatemalan Rice (Arroz Guatamalteco) International Cuisine from www.internationalcuisine.com

Description

Guatemalan Rice and Beans is a traditional dish that is consumed daily in Guatemala. This dish is a staple in Guatemalan cuisine and is enjoyed by locals and tourists alike. The dish is made with rice and beans and is flavored with a variety of spices.

Prep Time

The prep time for Guatemalan Rice and Beans is approximately 15 minutes.

Cook Time

The cook time for Guatemalan Rice and Beans is approximately 45 minutes.

Ingredients

  • 2 cups of rice
  • 1 can of red kidney beans
  • 1 onion
  • 3 cloves of garlic
  • 1 sweet pepper
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of salt
  • 2 tablespoons of oil
  • 4 cups of water

Equipment

  • Large pot with lid
  • Cutting board
  • Knife
  • Wooden Spoon

Method

  1. Heat the oil in a large pot over medium heat.
  2. Add the chopped onion, garlic, and sweet pepper to the pot and sauté for 5 minutes or until the onion is translucent.
  3. Add the rice, cumin, and salt to the pot and sauté for 2 minutes.
  4. Drain and rinse the can of red kidney beans.
  5. Add the beans and water to the pot and stir well.
  6. Bring the mixture to a boil.
  7. Reduce the heat to low and cover the pot with a lid.
  8. Cook for approximately 45 minutes or until the rice is tender and the liquid has been absorbed.
  9. Remove the pot from the heat and let it sit for 5 minutes.
  10. Fluff the rice with a fork and serve.

Notes

  • You can add extra spices to the dish, such as paprika or chili powder, to adjust the flavor to your liking.
  • This dish is often served with a side of fried plantains or a simple green salad.
  • You can make this dish vegetarian by using vegetable broth instead of water.

Nutrition Info

  • Calories: 300
  • Protein: 10g
  • Carbohydrates: 55g
  • Fat: 4g
  • Sodium: 350mg

Recipe Tips

  • Make sure to rinse the rice before cooking to remove any excess starch.
  • If the rice is still undercooked after 45 minutes, add a little bit of water and continue cooking until the rice is fully cooked.
  • You can use any type of beans that you prefer, such as black beans or pinto beans.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • This recipe can be easily doubled or tripled to feed a larger crowd.

Enjoy this delicious and authentic Guatemalan dish!


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