Peruvian Rice Recipes

PERUVIAN GREEN RICE

Steps:

• Chop onion and garlic and peel and dice carrot.
• Add cilantro and broth to your blender and blend until the cilantro is completely liquified.
• Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry for a few more seconds.
• Add rice, cilantro water, and carrots to the onions and stir to combine.
• Stove-top: bring to a boil and as soon as slightly bubbly, reduce heat to low and immediately cover. Set a timer for 15 minutes.Instant Pot: put on the lid and seal. Set the pot to 3 minutes on high pressure, then wait for full natural pressure release.
• Add frozen peas and use a spoon or fork to mix in and fluff the rice. Then serve immediately.

PERUVIAN CILANTRO RICE

Steps:

• Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
• In a food processor or blender, puree cilantro with 1/2 cup water.
• Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
• Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
• Transfer mixture carefully to an electric blender and puree.
• Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
• Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

PERUVIAN RICE

Steps:

• Wash and drain rice.
• Saute garlic in oil for a minute or two.
• Add water, lemon juice and salt.
• Bring to a boil.
• Gradually add rice.
• Cover and simmer 20-30 minutes.

PERUVIAN RICE

Steps:

• Toast the rice, cumin, and garlic in the oil until golden brown.
• Add water. Bring to a boil. Cover and reduce heat to low.
• Simmer 15 minutes. Remove from the heat. Allow it to set at least 5 minutes. Fluff with a fork before serving. Garnish with chopped cilantro if desired.