Guatemalan Rice


My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any food, and is accompanied by black beans, salsa, and corn tortillas.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins


  • 1 ½ tablespoons vegetable oil

  • 1 cup long-grain rice

  • 1 tablespoon minced onion

  • 1 tablespoon minced tomato

  • 2 cups water

  • 2 tablespoons chopped carrot

  • 1 tablespoon chopped celery

  • 2 teaspoons chicken bouillon granules


  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
11g Fat
76g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 440
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 392mg 17%
Total Carbohydrate 76g 28%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 7g
Vitamin C 2mg 8%
Calcium 43mg 3%
Iron 4mg 23%
Potassium 168mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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