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Guatemalan Rice

Rated as 4.57 out of 5 Stars

"My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas."
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26 m servings 440
Original recipe yields 2 servings


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  1. Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
  2. Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

Nutrition Facts

Per Serving: 440 calories; 11.1 75.8 7.1 < 1 392 Full nutrition

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Love it. Found a new way and the ONLY way so far to make rice and have my three year old daughter eat it. A+++ to me

Simple and straight forward. I will add some herbs next time.

I added sweet corn and spinach to make it more colorful. Also I had used paprika to give it a spicy texture since my family doesn't like bland food. It turned out wonderful and everyone loved it...

Used leeks (had to use them up) was still fantastic. Will be a staple in my kitchen. Also makes excellent fried rice with leftovers!

Pretty bland. I'd double everything but the rice if I were to make this again.