GUATEMALAN RICE
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.
Provided by ruth1234
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 26m
Yield 2
Number Of Ingredients 8
Steps:
- 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.
- 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 : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g
BLACK GARLIC RICE PILAF
The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented-you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.
Provided by Ming Tsai
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill for cooking over indirect medium-high heat.
- Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.
ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS
This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.
Provided by Tara Parker-Pope
Time 45m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
- Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
- Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
- Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
- Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams
CARIBBEAN-STYLE RICE PILAF
Make and share this Caribbean-Style Rice Pilaf recipe from Food.com.
Provided by JackieOhNo
Categories Long Grain Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
- Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
- Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
- Serve hot or at room temperature.
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.
ARMENIAN RICE PILAF WITH MUSHROOMS
I got this from an Armenian girl who works in my bank. If you substitute margarine for the butter you have a good vegan meal.
Provided by Mirj2338
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy saucepan or casserole, melt the butter over moderate heat.
- Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
- Stir in the tomato together with the garlic and cook for 2 minutes.
- Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
- Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
- Reduce the heat to low.
- Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
- Gently fluff the rice with a fork.
- Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.
More about "guatemalan rice pilaf recipes"
GUATEMALAN RICE PILAF - FOODSERVICE DIRECTOR
From foodservicedirector.com
Ingredients GrainsEstimated Reading Time 50 secs
- 1. Preheat oven to 350°F. 2. Sauté peppers, onion and garlic in oil until they have released some of their liquid and are lightly browned. Combine boiling broth, uncooked rice and sautéed vegetables in ungreased 2½-qt. casserole or baking dish. Cover tightly with foil or lid and bake at 350°F for approximately 25 to 30 minutes. 3. Uncover carefully to avoid escaping steam. Stir in black beans and corn and return to oven, with cover on, for another 10 minutes, or until liquid is absorbed and rice is tender. Remove from oven, season to taste with salt, pepper and cumin, and garnish with finely chopped scallion. Recipe by Notre Dame High School, Lawrenceville, N.J. (Flik Independent Schools)
- 1. For candied pecans, combine pecan halves and corn syrup in small saucepan over low heat. Simmer 10 to 15 minutes. 2. Prepare sheet pan with parchment paper sprayed with cooking spray. Preheat oven to 250 F. Drain pecans and transfer to prepared pan, spreading so that pecans are in single layer and not touching. Bake until hard, like glass, approximately 15 to 20 minutes. Transfer pecans to a cooling rack until completely cooled and not sticky. Store in airtight container until ready to serve. 3. For cherry jam, combine dried cherries, water, brown sugar and pinch kosher salt in small saucepan over medium heat. Cook until reduced by half, approximately 30 minutes. 4. Transfer jam to a food processor and pulse until slightly chunky. Transfer to a container to cool completely. Store refrigerated until ready to use. 5. Brush pretzel roll slices with olive oil and season with salt and pepper. Bake at 350F until golden brown, 2 to 3 minutes. 6. Arrange cheeses on board or platter. Arrange
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes. In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat. Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool. Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month. Photo courtesy of National Watermelon Promotion Board
- 1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes. 2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate. 3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen. 4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary. 5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated. 6. Refrigerate until ready to use. To serve, spread on bread or crackers. Photo courtesy of Consorzio del Prosciutto di Parma
GUATEMALAN RICE (ARROZ GUATAMALTECO) - INTERNATIONAL …
From internationalcuisine.com
5/5 (2)Category Side DishCuisine GuatemalanTotal Time 30 mins
TOP 23 GREEK RICE PILAF - BEST RECIPES IDEAS AND COLLECTIONS
From eatandcooking.com
MEXICAN RICE - ONCE UPON A CHEF
From onceuponachef.com
HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI) - SKINNYTASTE
From skinnytaste.com
PILAF RECIPE: GUATEMALAN RICE BY RUTH1234 – REDCIPES
From redcipes.com
PREPARING GUATEMALAN PEPIAN: A HOW-TO VIDEO AND RECIPE
From uncorneredmarket.com
GUATEMALAN RICE | GUATEMALAN RECIPES, STUFFED PEPPERS, DELICIOUS
From pinterest.com
15 TRADITIONAL GUATEMALAN DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
50 TRADITIONAL GUATEMALAN FOODS EVERYONE SHOULD TRY
From atastefortravel.ca
10 BEST MEDITERRANEAN RICE PILAF RECIPES | YUMMLY
From yummly.com
RECIPE FOR PILAFI – GREEK STYLE RICE PILAF
From greekboston.com
RICE PILAF RECIPES | ALLRECIPES
From allrecipes.com
27 GUATEMALAN FOODS (+ TRADITIONAL RECIPES) - INSANELY …
From insanelygoodrecipes.com
MEDITERRANEAN RICE PILAF; WITH NUTS AND DRIED FRUIT
From amiraspantry.com
HOW TO MAKE A SIMPLE RICE PILAF - KITCHN
From thekitchn.com
MAKING RICE PILAF - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
RICE PILAF | THE GREEK VEGAN
From thegreekvegan.com
TRADITIONAL CRETAN STYLE PILAFI OR GAMOPILAFO - GREEK LEMON RICE
From cooklikeagreekblog.com
10 BEST GREEK RICE PILAF RECIPES | YUMMLY
From yummly.com
GUATEMALAN RICE PILAF - RESTAURANTBUSINESSONLINE.COM
From restaurantbusinessonline.com
GUATEMALA RICE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GUATEMALAN RICE & BEANS - FRUGAL HAUSFRAU
From frugalhausfrau.com
BLACK BEANS AND RICE - GUATEMALAN ARROZ NEGRO - A TASTE FOR TRAVEL
From atastefortravel.ca
BASMATI RICE PILAF WITH DRIED FRUIT AND ALMONDS - ONCE UPON A CHEF
From onceuponachef.com
RICE PILAF - IMMACULATE BITES
From africanbites.com
THE ZAKARIAN FAMILY'S FRAGRANT RICE PILAF RECIPE - TODAY
From today.com
GUATEMALAN RICE PILAF | RECIPE | GUATEMALAN RECIPES, RICE DISHES, …
From pinterest.com
EASY RICE PILAF WITH PEAS AND CARROTS - THE MEDITERRANEAN DISH
From themediterraneandish.com
LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS
From mygreekdish.com
EASY GOLDEN RICE PILAF - WHAT A GIRL EATS
From whatagirleats.com
PAIR GUATEMALAN-STYLE RICE WITH ANY MEAT - DALLASNEWS.COM
From dallasnews.com
‘NEVER-FAIL, ALWAYS DELICIOUS’ ARMENIAN RICE PILAF
From myyellowfarmhouse.com
RECIPE: PEPIAN DE POLLO & GUATEMALAN RICE - ONE GIRL AND HER PACK
From onegirlandherpack.com
LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA) RECIPE | LITTLE ...
From littlespicejar.com
25 SELECT GUATEMALAN FOODS & EASY GUATEMALA RECIPES
From ourbigescape.com
VEGETARIAN RICE PILAF | KARA LYDON
From karalydon.com
BASIC RICE PILAF | RICARDO
From ricardocuisine.com
A'VIANDS - GUATEMALAN RICE PILAF - MYFITNESSPAL
From androidconfig.myfitnesspal.com
RICE PILAF WITH NUTS AND DRIED FRUIT | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love