Guatemalan Rice Pilaf Recipes
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
BELL PEPPER AND RICE PILAF
Categories Herb Pepper Rice Side Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.
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30 TRADITIONAL GUATEMALAN FOODS AND RECIPES - WHIMSY & SPICE
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Category DinnerPublished Nov 30, 2022
- Traditional Guatemalan Enchiladas. Enchiladas are most commonly associated with Mexico, but Guatemalan enchiladas are actually very different to their Mexican counterparts.
- Guatemalan Tamales Colorados. Tamales are so popular in Guatemala that some even consider it to be the country’s national dish, though this isn’t true.
- Pepián De Pollo. Pepián de pollo is the national dish of Guatemala. This is a hearty and velvety chicken stew cooked in a tomato, chili, and pumpkin seed sauce.
- Guatemalan Chicken With Pineapple. Pollo en pina is a popular Guatemalan dish consisting of (as the name suggests) chicken and pineapple. Guatemalans love the flavor combination of sweet and savory, and this almost beats the beloved pineapple on pizza.
- Caldo De Pollo. Nothing quite beats a bowl of brothy soup. Caldo de pollo is a heartwarming broth consisting of chicken, carrots, potatoes, jalapeños, onions, tomatoes, and seasoning.
- Shucos. Shucos, or Guatemalan hot dogs, are a popular junky street food that will change your mind about the hot dogs we know and love. This is a hot dog with all the trimmings, including hot dog wieners, longaniza sausages, seasoned cabbage, guacamole, and a range of sauces all squished into a toasted hot dog bun.
- Guatemalan Rice Pilaf. Arroz Guatemalteco is a Guatemalan rice dish that quite simply consists of white rice, various vegetables, and chicken stock. This is a popular side dish that often accompanies other Guatemalan dishes, and can also be made quickly for lunch.
- Chuchitos. Chuchitos are another popular Guatemalan street food that are fairly similar to tamales, in that they consist of meat or vegetables cooked in a tomato sauce wrapped in a corn leaf or dried maize.
- Hilachas. Hilachas is a Guatemalan shredded beef stew that is commonly made as a comfort food. The stew consists of thinly shredded beef, potatoes, green beans, tomatoes, chayote squash and sometimes other vegetables in a tomato sauce.
- Paches. Paches are another form of traditional Guatemalan tamales, except the outside is made of mashed potatoes rather than a corn masa. This is a good savory option for vegetarians, as patches don’t typically contain meat.
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- Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
- *If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
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- Pepian de Pollo. What better way to start your exploration of authentic Guatemalan cuisine than with pepian de pollo? Often referred to as the national dish, pepian de pollo is a hearty stew that’s packed with spice.
- Enchiladas. You’re probably wondering why enchiladas are on this list, but these are much different from what you’ll get with Mexican cuisine. You won’t find any tortillas stuffed and smothered in a sauce here.
- Guatemalan Chicken in Coconut Milk. Wondering what Guatemalans eat for comfort food? They eat this dish. This meal has everything going for it. It’s got a bed of white rice with adobo chicken, sauteed veggies, and a creamy coconut sauce.
- Pulique. Are you a fan of juicy chicken? Then step right up because you’ll want to feast on this dish. Pulique is a staple that is typically enjoyed during rituals or festivals.
- Guatemalan Rice Pilaf. What sets Guatemalan rice pilaf apart from all the rest is a medley of vegetables, simple spices, and chicken stock. Each home has its own variation, but I like how this traditional recipe keeps it simple.
- Guatemalan Green Chicken Stew. Stews and soups are the backbones of Guatemalan cuisine. While I think they’re all equally great, I can eat this again and again and never grow tired of it.
- Pollo en Pina. Pollo en pina means “chicken in pineapple.” If you’ve ever had the two grilled on a skewer, then you already know this dish is going to be great.
- Guatemalan Chiles Rellenos. Like enchiladas, Guatemalans have a special take on chile rellenos. They use sweet peppers instead of spicy poblanos. Also, the inside consists of veggies and meat.
- Guatemalan Garnachas. Lunch, dinner, or snack, garnachas are a combination of all the best flavors. You’ll take a crunchy tortilla and pile it high with fixings like savory ground beef, fresh salsa, and a spicy veggie mix.
- Tapado. This popular Guatemalan soup is a seafood lover’s dream! It’s packed with shrimp, lobster, and white fish. Coconut milk gives it a creamy base that balances out the spice.
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