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Vegetarian, Americas

Porotos verdes guisados with rice

Porotos verdes guisados is a Chilean stew of green beans simmered with squash, corn, onion and paprika, served over rice. This recipe serves 4, takes 45 minutes, is rated easy, and costs €1.60 per serving. The key is a gentle simmer that makes the beans tender without drying them out.

I suggest porotos verdes guisados, Chilean style stewed green beans with corn and squash, served over rice.

Porotos verdes guisados with rice
Total time
45 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

The green beans here don't stay crisp, they soften slowly in a paprika tinged sauce, alongside squash cubes that start to break down as they cook. The corn, stirred in right at the end, keeps its sweet crunch and breaks up the texture, and that contrast is what makes each bite interesting. White rice underneath soaks up the juices and rounds out the meal without weighing it down.

This is a weeknight dish that needs little attention once it's covered and simmering, ideal for an evening when you want a warm, complete dinner without meat. It also works for a relaxed Sunday with the family, and leftovers are a good way to use up summer vegetables. We like it for being budget friendly and generous with vegetables.

The ingredients

4 people

Fruits and vegetables

  • Green beans 800 g
  • Butternut squash 400 g
  • Onions 2
  • Garlic 3 cloves
  • Parsley 1 bunch

Pantry

  • Canned sweet cornoften in the pantry 250 g
  • Paprikaoften in the pantry 2 tbsp
  • Oreganooften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Trim the green beans, peel the squash and cut it into small cubes.

    Cut the squash into one centimeter cubes, they cook in the same time as the beans.

  2. Cook the sliced onions and garlic in the oil, then add the paprika and oregano. 10 min

    The onions should be fully softened, they are what binds the sauce.

  3. Add the green beans, squash and a large glass of water, season with salt and pepper, and let simmer covered. 25 min

    Keep the heat low, the green beans should become very tender, that's the Chilean style.

  4. Cook the rice in salted water while this simmers, then drain it. 11 min

    Add a bay leaf to the rice water, it will be more fragrant.

  5. Add the drained corn five minutes before the end, then serve with the rice and chopped parsley. 5 min

    Save the corn for the end, it stays sweet and crunchy.

Our tips to get it right

  • Cut all the vegetables before you start cooking, the dish moves fast once the onions are soft.
  • If the sauce looks too thin at the end, uncover the pot for five minutes to let it reduce.
  • Taste the stew before serving and adjust the salt, the squash and corn tend to mellow it out.

The variations

  • Swap the butternut squash for sweet potato, it brings the same sweetness and cooks in the same time.
  • For a spicier version, add a pinch of chili powder at the same time as the paprika.
  • For kids, serve the beans and corn separately from the rice, some prefer not to mix everything together.

What to serve it with

  • White rice, already part of the recipe
  • Crusty bread for dipping
  • A simple fresh tomato salad

Storage

The stew keeps two to three days in the fridge in a sealed container, ideally with the rice stored separately. It freezes well without the rice, for up to two months. Reheat gently in a pot, adding a splash of water if needed.

Questions about this dish

Can you use frozen green beans?

Yes, you can swap fresh beans for frozen ones without thawing them first. Just add a few extra minutes of simmering so they become fully tender.

Can this dish be made ahead?

Yes, the bean stew actually tastes better reheated the next day. Cook the rice fresh right before serving so it stays fluffy.

Can you replace the canned corn?

You can use frozen corn, quickly thawed in hot water before adding it. Fresh corn on the cob isn't ideal here since it needs longer cooking.

Why add the paprika to hot oil?

Paprika releases its flavor on contact with heat, in just a few seconds, off the burner. Left on the heat too long, it turns bitter and loses its color.

How long does it take to make a porotos verdes guisados with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a porotos verdes guisados with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a porotos verdes guisados with rice cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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