Guatemalan Rice Pilaf


  • ¼ cup red bell pepper, diced

  • ¼ cup yellow bell pepper, diced

  • ¼ cup green bell pepper, diced

  • ½ cup onion, diced

  • 2 cloves garlic, finely chopped

  • 1 Tbsp. canola oil

  • 3 cups chicken broth (or vegetable), boiling

  • 1 ½ cups long grain rice, uncooked

  • ¾ cup black beans, rinsed

  • ¾ cup frozen corn kernels, thawed

  • Salt, black pepper and cumin, to taste

  • 1 green scallion, finely chopped


  1. Preheat oven to 350 degrees. Sauté the peppers, onion and garlic in the oil until they have released some of their liquid and are lightly browned. Combine the boiling broth, uncooked rice and sautéed vegetables in an ungreased 2 ½ quart casserole or baking dish. Cover tightly with foil or lid and bake at 350 degrees for approximately 25 to 30 minutes. Uncover carefully to avoid the escaping steam. Stir in the black beans and corn and return with the cover on for another 10 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven, season to taste with the salt, pepper and cumin, and garnish with the finely chopped scallion.

Makes 6 servings.

Recipe submitted by Stacy M., Flik Independent School Dining Director of Dining Services

#vegan #vegetarian #glutenfree #nutfree #sides

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