Guatemalan Rice Pilaf

Vickie Parks


In Guatemala, this recipe is called Arroz Guatemalteco. Its roots are in Mayan culture with influence from early Spanish explorers who introduced a lot of staple ingredients (corn, rice, peppers and a variety of spices) to Latin American regions, including most of Central America.

A variety of different versions of this recipes can be found, because most families have their own favorite way of making this dish. This is one of the more basic versions which consists of white rice, mixed vegetables, liquid and select spices that are cooked together in a large pot until the rice is tender.


★★★★★ 3 votes

4 Min
25 Min


  • 2 cups
    long-grain white rice
  • 2 Tbsp
    vegetable oil or canola oil
  • 1/2 cup
    mixed vegetables (carrots, peas, corn)
  • 1/4 cup
    sweet red pepper, diced
  • 1/2 cup
    onion, finely chopped
  • 1/2 cup
    green bell pepper, chopped
  • 1 tsp
  • 1 tsp
    black pepper
  • 4 cups
    low-sodium chicken stock

How to Make Guatemalan Rice Pilaf


  1. Heat the oil in a large skillet over medium heat, and add the rice. Sauté until the rice has absorbed the oil, but being careful not to let the rice brown or change color.
  2. Add the mixed vegetables, red pepper, onion, celery, salt, pepper and stock. Bring to a boil, cover, and reduce heat to very low. Simmer on low heat for about 20 minutes or until rice is tender and the liquid is completely absorbed.

Printable Recipe Card

About Guatemalan Rice Pilaf

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Latin American
Dietary Needs: Low Fat
Other Tag: Quick & Easy

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