Rice Guiso

I was not totally sure where this dish originated, as both my husband and I grew up with it in South America where we had traditional Mennonite, German,  as well as some of the local dishes. Finally learning the correct spelling from a friend, I learned that  it was a South American version of stew.  It's a dish that can go far to feed a big family. My mom only used tomato paste for flavor. I've added salsa. If you like spice, you can add chili flakes.

  • 1 pound stewing beef or one steak chopped small
  • 2 tablespoons oil
  • 1 onion, chopped
  • 1/2 green or sweet pepper, chopped (optional)
  • 1 teaspoon salt
  • pepper
  • 2 carrots, chopped very fine
  • 1/2 cup salsa ( I like a black bean version)
  • 1 cup rice
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  1. Trim beef and chop into popcorn sized pieces. 
  2. Brown in a large pot or dutch oven, stirring as needed. Juices will come out. 
  3. Once the juices disappear, add salt, pepper, chopped onions and sweet pepper if using. 
  4. Cover with enough water to almost cover the meat. Bring to boil and simmer on low about 1 hour. ( Less time if using more tender cut of meat) Add water if needed to keep meat from burning.
  5. Add carrots, salsa and rice,
  6. Add two times the amount of water as rice, mixing some with tomato paste and salt. Do not stir. Simmer for 1/2 hour or until rice is done and not much liquid is at the bottom. 
  7. Serve with a sprinkle of chopped parsley. 
If you are short on dinner prep time, you could cook the meat ahead of time, until ready to add the rice. Later it would only have to be reheated and carrots, rice added in. Or you can make the whole dish ahead of time and re-heat. 


  1. Replies
    1. I have to smile because we have so many options on rice now, when there used to be only one kind. Just regular white rice is what I've used. I like Uncle Ben's converted rice because it's not sticky. I think brown rice would be fine too.

  2. I'm going to buy ingredients today. I love dishes like this because they are nutritious, unfussy, freeze well, and there's always something to eat those days it hurts to cook.


  3. That looks so delicious and hearty! I love recipes like this ....

  4. I made it for dinner and I loved it. Definitely will make it again! Thanks!!