Guatemalan Rice Pilaf

6 servings

This pilaf features ethnic touches such as red, yellow and green peppers, onions, black beans and corn.


1⁄4 cup red peppers, diced
1⁄4 cup yellow peppers, diced
1⁄4 cup green peppers, diced
1⁄2 cup onions, diced
2 cloves garlic, finely chopped
1 tbsp. canola oil
3 cups chicken or vegetable broth, boiling
11⁄2 cups long-grain rice, uncooked
3⁄4 cup black beans, rinsed
3⁄4 cup frozen corn kernels, thawed
Salt, black pepper and cumin to taste
1 green scallion, finely chopped


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)

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources