Arroz con apio is a Guatemalan rice specialty hailing from the region of Baja Verapaz. The key ingredients of this dish are rice and chopped celery stalks, which are cooked with leeks, butter, garlic, lemon juice, water, and salt. The combination is typically stir-fried before it’s simmered with water until the liquid has evaporated and the rice has become tender.

This simple rice-and-celery dish is usually enjoyed warm for lunch, and it's often enhanced with chopped parsley.