PERUVIAN STYLE CORIANDER RICE WITH PEAS
Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.
Provided by Sharon123
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
- Add the cilantro, coriander, and cumin, and stir-fry for a minute.
- Add the raw rice and stir-fry briefly.
- Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
- Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
- Toss ingredients and taste for salt and pepper.
PERUVIAN GREEN RICE
This Peruvian Green Rice is hands down the best rice side dish ever! The fresh cilantro not only makes the rice green, but it's also extraordinarily nutritious and delicious.
Provided by Lorena Grater
Categories Side
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 233 kcal, Carbohydrate 46 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 606 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CORIANDER RICE
Make and share this Coriander Rice recipe from Food.com.
Provided by Annacia
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan with a tight-fitting lid bring broth to a boil with salt, oil, and garlic.
- Stir in rice and cook, covered, over low heat 20-30 minutes, or until water is absorbed and rice is tender.
- Fluff rice with a fork and toss with coriander and salt and pepper to taste.
PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)
This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g
RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
PERUVIAN ANTICUCHOS
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
Provided by CharoPeru
Categories Meat
Time 1h50m
Yield 30-40 skewers, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place the pieces of heart in a glass or ceramic tray.
- Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
- Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
- Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
- In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
- Use a charcoal grill and make sure the coals are very hot before you start.
- Stick three or four pieces of heart in each skewer, so that the meat lays flat.
- Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
- Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
- When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
- This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
- Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
- Hold two or three at a time to turn them over quickly.
- At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
- Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
- Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
- What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
- You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).
Nutrition Facts : Calories 699.7, Fat 38.9, SaturatedFat 6, Cholesterol 140.9, Sodium 365.4, Carbohydrate 64.9, Fiber 6.9, Sugar 6.3, Protein 27.7
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