Guatemalan-style Tomato and Potato Rice (Arroz de Tomate y Papa)

Ingredients

In this Guatemalan adaptation, we substitute the traditional Uzbek ingredients like lamb and carrots with potatoes to create a heartier and more comforting dish. Additionally, we incorporate Guatemalan spices and flavors to give the rice a unique twist, making it a perfect fit for Guatemalan cuisine. We alse have the original recipe for Pomidor quymoqli palov, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced tomatoes, cubed potatoes, ground cumin, paprika, dried oregano, salt, and pepper to the pot. Stir well to combine the ingredients and cook for 5 minutes.
4. 4.
   Add the rinsed rice to the pot and stir to coat it with the tomato and spice mixture.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
7. 7.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If desired, you can remove the seeds before dicing.

Tips & Tricks

• For added flavor, you can sauté the rice in the vegetable oil for a couple of minutes before adding the onion and garlic.
• If you prefer a spicier rice, you can add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Serve the rice alongside grilled chicken or fish for a complete meal.

Serving advice

Serve the Guatemalan-style Tomato and Potato Rice as a main dish accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the rice with a sprig of fresh cilantro and serve it in a colorful bowl or on a vibrant plate to enhance its visual appeal.