Discover the rich flavors and aromas of Peru through its delectable rice dishes! With a blend of indigenous, Spanish, African, and Asian influences, Peruvian cuisine is known for its bold flavors, vibrant colors, and hearty portions. And what better way to experience it than with a flavorful bowl of rice? In this article, we’ll take you on a culinary journey through 17 savory Peru rice recipes that showcase the country’s unique blend of spices, herbs, and ingredients.
From classic Arroz con Pollo (Peruvian-style chicken and rice) to innovative dishes like Spicy Peruvian Fried Rice with Aji Amarillo peppers, each recipe is a reflection of the country’s cultural heritage. Whether you’re looking for a comforting side dish or a main course that packs a punch, we’ve got you covered.
Peruvian Green Rice with Herbs
This vibrant side dish is a staple in Peruvian cuisine, where aromatic herbs and greens come together to create a flavorful accompaniment to grilled meats and seafood. This recipe yields a deliciously moist and herbaceous rice that’s sure to impress.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup grated fresh parsley
– Salt and pepper to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer until water runs clear.
2. In a medium saucepan, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add rice to the pan, stirring to coat with oil and mix with onion mixture.
4. Add water, cilantro, scallions, parsley, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed and rice is cooked.
5. Fluff the rice with a fork; serve warm.
Cooking Time: 15-20 minutes
Arroz con Pollo Peruvian Style
Experience the bold flavors of Peru with this classic rice and chicken dish, infused with the aroma of saffron and the warmth of aji amarillo peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/2 teaspoon aji amarillo pepper paste
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and mixed vegetables; cook until tender, about 3-4 minutes.
3. Add rice, water, saffron mixture, and pepper paste. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
4. Season with salt and black pepper to taste.
5. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Spicy Peruvian Fried Rice with Aji Amarillo
Experience the bold flavors of Peru with this spicy fried rice dish, infused with the vibrant yellow pepper aji amarillo. This recipe is a creative twist on traditional Chinese fried rice, adding a Peruvian flair.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon aji amarillo pepper paste
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 green onions, thinly sliced (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the mixed vegetables, onion, garlic, and ginger. Stir-fry until the vegetables are tender, about 3-4 minutes.
3. Add the cooked rice, aji amarillo pepper paste, and red pepper flakes. Stir-fry for 2-3 minutes, breaking up any clumps.
4. Season with salt and pepper to taste.
5. Transfer the fried rice to a serving platter. Garnish with thinly sliced green onions, if desired.
Cooking Time: 12-15 minutes
Peruvian Rice with Seafood and Lime
Experience the bold flavors of Peru with this vibrant rice dish, bursting with seafood, lime juice, and spices.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, scallops, mussels), cleaned and deveined
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed seafood, cumin, smoked paprika, salt, and pepper. Cook for 5-6 minutes or until the seafood is pink and tender.
5. Add the uncooked rice to the saucepan and stir to combine with the seafood mixture.
6. Add the water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
8. Stir in the freshly squeezed lime juice.
9. Garnish with fresh cilantro leaves and serve.
Cooking Time: 25-30 minutes
Creamy Peruvian Rice with Mushrooms
A flavorful and aromatic twist on traditional rice dishes, this Creamy Peruvian Rice with Mushrooms combines the rich flavors of Peru with the earthiness of mushrooms.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 8 oz mixed mushrooms (such as cremini and shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon aji amarillo paste (or substitute with sriracha sauce)
– 1/4 cup grated Parmesan cheese
– Salt to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic, aji amarillo paste (or sriracha), and cooked rice to the saucepan. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is creamy.
7. Fluff with a fork and top with Parmesan cheese.
Cooking Time: 25-30 minutes
Peruvian Rice Pudding with Cinnamon
This traditional Peruvian dessert is a creamy and comforting treat that’s perfect for any occasion. With the warm, comforting flavor of cinnamon, it’s sure to become a family favorite.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the milk, sugar, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a simmer.
3. Add the rice and butter to the saucepan. Cook, stirring constantly, for 18-20 minutes or until the rice is cooked and creamy.
4. Remove from heat and let cool slightly.
5. Serve warm or at room temperature.
Cooking Time: 20 minutes
Arroz Chaufa Peruvian Chinese Fried Rice
Arroz Chaufa is a popular fusion dish that combines the flavors of Peru and China, with rice cooked to perfection and infused with savory ingredients. This recipe makes a delicious and satisfying meal for any time of day.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; stir-fry until the onion is translucent.
3. Add the mixed vegetables and cook until they’re tender-crisp.
4. Push the vegetables to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Mix the eggs with the vegetables.
6. Add the cooked rice, soy sauce, and oyster sauce (if using). Stir-fry until everything is well combined and heated through.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
Cooking Time: 15-20 minutes
Peruvian Rice with Chicken and Peas
This flavorful dish combines the bold flavors of Peru with classic chicken and rice. A simple yet satisfying meal that’s perfect for a weeknight dinner.
Ingredients:
– 1 cup uncooked white rice
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil, onion, and garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the cooked chicken back into the skillet along with the peas, cumin, paprika, salt, and pepper. Stir to combine.
5. Cook for an additional 2-3 minutes or until the peas are tender.
6. Serve the chicken and pea mixture over the cooked rice.
Cooking Time: 25-30 minutes
Cilantro Lime Peruvian Rice
This flavorful rice dish is a staple in Peruvian cuisine, infused with the brightness of lime and the freshness of cilantro. Perfect as a side or used as a base for various dishes.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
4. Fluff the cooked rice with a fork.
5. Stir in the chopped cilantro, lime juice, and olive oil.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Peruvian Rice and Beans with Chorizo
A hearty and flavorful one-pot dish that combines the comfort of rice and beans with the spicy kick of chorizo sausage.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 slices of chorizo sausage, sliced
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the cumin, paprika, salt, and pepper, and stir for 1 minute.
4. Add the rice, black beans, diced tomatoes, and chorizo sausage. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: 25 minutes
Peruvian Turmeric Rice with Vegetables
This vibrant and flavorful dish is a staple of Peruvian cuisine, combining the warm, earthy tones of turmeric with the sweetness of sautéed vegetables. Serve it as a side or use it as a base for your favorite protein and veggies.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup mixed vegetables (such as corn, peas, and carrots)
– 1 teaspoon ground turmeric
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. Heat oil in a medium saucepan over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, 3-4 minutes.
3. Add mixed vegetables, turmeric, and salt to the saucepan. Cook for an additional 1 minute.
4. Add rice to the saucepan, stirring to combine with vegetables and turmeric mixture.
5. Add water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 20-25 minutes
Arroz Tapado Peruvian Layered Rice with Meat
Arroz Tapado is a beloved Peruvian dish that combines flavorful rice, tender beef, and aromatic spices. This layered recipe is a staple in many Peruvian households, perfect for a comforting meal or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb beef strips (such as flank steak or skirt steak)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups beef broth
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat oil over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add onion and garlic and sauté until softened.
4. Add cooked beef back into the skillet, along with cumin, paprika, salt, and pepper. Stir to combine.
5. In a large bowl, layer cooked rice, beef mixture, and beef broth in that order. Repeat for 3-4 layers, ending with a layer of rice on top.
Cooking Time: 30-40 minutes
Peruvian Rice Stuffed Bell Peppers
This flavorful dish combines the creamy goodness of Peruvian rice with the sweetness of bell peppers, all wrapped up in a vibrant package.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice (Peruvian-style)
– 1/2 cup black beans, cooked and mashed
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes. Place in a baking dish.
3. In a large bowl, mix cooked rice, black beans, onion, garlic, and olive oil.
4. Stuff each bell pepper with the rice mixture, filling as full as possible.
5. Cover baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
7. Serve warm, garnished with chopped fresh cilantro if desired.
Cooking Time: 45-50 minutes
Peruvian Rice with Shrimp and Garlic Sauce
This flavorful Peruvian-inspired dish combines succulent shrimp with a savory garlic sauce and aromatic rice, perfect for a quick and delicious meal. With its bold flavors and textures, this recipe is sure to please.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 pound large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. Rinse the rice and cook according to package instructions with 2 cups of water.
2. In a separate pan, heat the olive oil over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side.
3. Remove the shrimp from the pan and set aside. Reduce heat to medium. Add the garlic and cook for 1 minute, until fragrant.
4. Stir in cumin, paprika, salt, and pepper. Cook for an additional minute.
5. Serve the cooked rice with the garlic sauce spooned over the top and the shrimp on top.
Cooking Time: 20-25 minutes
Arroz con Mariscos Peruvian Seafood Rice
This classic Peruvian dish combines flavorful seafood with aromatic rice and spices, making it a must-try for any seafood lover. With its bold flavors and textures, Arroz con Mariscos is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams)
– 1 teaspoon paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– 4 cups fish broth
– 1 lime, cut into wedges
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood; cook until pink and tender, about 5 minutes.
4. Add paprika, saffron, salt, and pepper; stir to combine.
5. Add rice and fish broth; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
7. Serve hot with lime wedges on the side.
Cooking Time: 30-35 minutes
Smoky Peruvian Rice with Roasted Peppers
This recipe combines the bold flavors of Peruvian cuisine with the sweetness of roasted peppers, all wrapped up in a flavorful rice dish. Perfect as a side or main course, this smoky rice is sure to become a new favorite.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 large red bell peppers, seeded and sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Add rice and stir to coat with the spice mixture.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed.
6. Meanwhile, toss bell peppers with olive oil and season with salt and pepper. Roast in oven for 30-35 minutes or until charred.
7. Fluff cooked rice with a fork and stir in roasted peppers.
Cooking Time: 40-45 minutes
Peruvian Rice and Lentil Stew
This hearty stew is a staple of Peruvian cuisine, combining the comforting flavors of rice, lentils, and aromatic spices. Perfect for a chilly evening or a comforting meal.
Ingredients:
– 1 cup brown rice
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cumin, smoked paprika, salt, and pepper; stir for 1 minute.
4. Add rice, lentils, vegetable broth, and diced tomatoes. Bring to a boil.
5. Reduce heat to low; simmer, covered, for 40-45 minutes or until rice is tender and liquid has been absorbed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 40-45 minutes
Summary
Experience the flavors of Peru with these 17 savory rice recipes! From classic dishes like Arroz con Pollo Peruvian Style to innovative fusion creations like Arroz Chaufa Peruvian Chinese Fried Rice, there’s something for every taste. Discover how to add a burst of flavor with ingredients like aji amarillo peppers and cilantro lime dressing. Whether you’re looking for comforting rice bowls or creative twists on traditional recipes, this collection has got you covered. Get ready to transport your taste buds to the vibrant cuisine of Peru!
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