Uruguayan rice is a traditional recipe that is part of the typical gastronomy of Uruguay, reflecting the fusion of European and local influences in the country's cuisine. This dish, although simple, is very representative for its comforting flavor and versatility. In different Latin American countries, similar preparations can be found under different names; for example, in Argentina it is known as "arroz con carne" (rice with meat), while in Paraguay and some regions of Brazil it is simply called "arroz guisado" (stewed rice). However, Uruguayan rice is distinguished by its particular cooking method and the inclusion of ingredients such as ground meat and potatoes, which give it a unique texture and flavor.
Historically, this recipe has roots in European immigration, especially Spanish and Italian, which introduced the custom of combining rice with meats and vegetables. Over time, producers in Uruguay adapted the preparation using local ingredients and homemade techniques that result in a nutritious dish, ideal for families. Due to its popularity, it is common to find it on the menus of traditional restaurants and to be prepared in homes for gatherings and celebrations.
How to prepare Uruguayan rice
Ingredients: Rice, Parsley, Ground Meat, Garlic Clove, Carrots, Beef Broth, Potatoes, Onion, Black Pepper, Olive Oil.
In a large non-stick skillet, sauté the onion and garlic in olive oil.
Add the ground meat and brown well.
Add rice, carrots, parsley, beef or vegetable broth, and black pepper.
Stir well and bring to a boil, stirring occasionally.
Reduce the heat and simmer for 20 minutes.
Add the potatoes and continue cooking until the potatoes are tender, or for approximately one hour.
