"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

ARROZ CHAPIN (Guatemalan 'Spanish' Rice) Recipe

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This recipe for ARROZ CHAPIN (Guatemalan 'Spanish' Rice), by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mario & JoAnna Hubbard Chocooj
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1# white, long-grain rice
2 medium red bell peppers, coarsely chopped
2-1/2 long, narrow carrots,sliced
1 medium white or yellow onion, chopped
2 medium Roma tomatoes, chopped
1 can of whole peas
1# pk frozen corn
3 T. olive oil
Salt to taste
1/4 C. Annato seeds

Directions:
Directions:
Wash and drain rice.
Put oil in large soup pot and add rice, carrots and onion.
Stir until everything is coated with oil and saute until rice starts to look golden over medium heat.
Remove from heat and add peppers, tomatoes, corn, undrained peas and salt to taste.
Add enough water to pot of rice and vegetables to cover about one inch above rice and stir (onlyonce) to make sure everything is mixed.
Add Annato liquid (SEE KAQIK RECIPE), and bring all to boil over high heat. Reduce heat to medium simmer and add more water as needed. You know rice is ready when there is hardly enough water and the rice grains look about to 'burst' and are soft to the bite.

Number Of Servings:
Number Of Servings:
20+
Preparation Time:
Preparation Time:
1 hour total
Personal Notes:
Personal Notes:
This recipe comes from Coban, Alta Verapaz, Guatemala.
The word 'Chapin' is a slang word used to refer to somebody
from Guatemala. This recipe can be served with KAQIK and
POCH. This recipe is originally from Mario's mom, Maria
Filomena Chocooj, in Coban, Guatemala.

 

 

 

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