17 Savory Peru Rice Recipes Authentic

Ready to spice up your dinner routine? Peruvian rice dishes are about to become your new kitchen obsession. From comforting lomo saltado to vibrant arroz con pollo, these authentic recipes bring the bold flavors of Peru right to your table. Whether you’re craving quick weeknight meals or impressive weekend feasts, get ready to discover 17 savory rice creations that will transform your cooking game!

Peruvian Green Rice with Herbs

Remember that time you wanted a side dish that could actually stand out at the dinner table? This Peruvian green rice is your answer—it’s vibrant, herby, and way more exciting than plain rice. You’ll love how the fresh herbs transform simple ingredients into something special.

Ingredients

– For the herb blend: 1 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 1/4 cup fresh mint leaves, 1/4 cup chopped scallions, 2 cloves garlic, 1/4 cup water
– For cooking the rice: 1 cup long-grain white rice, 2 cups chicken broth, 1 tbsp olive oil, 1/2 tsp salt

Instructions

1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine 1 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 1/4 cup fresh mint leaves, 1/4 cup chopped scallions, 2 cloves garlic, and 1/4 cup water in a blender.
3. Blend the herb mixture on high speed for 1 minute until completely smooth and vibrant green.
4. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 1 minute until shimmering.
5. Add the rinsed rice to the hot oil and toast it for 2 minutes, stirring constantly, until the grains turn slightly translucent at the edges.
6. Pour the blended herb mixture into the saucepan with the rice and cook for 1 minute, stirring continuously.
7. Add 2 cups chicken broth and 1/2 tsp salt to the saucepan, stirring to combine all ingredients.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
9. Cover the saucepan with a tight-fitting lid and simmer for 18 minutes without lifting the lid.
10. Remove the saucepan from the heat and let it stand covered for 5 minutes to allow the rice to steam.
11. Fluff the rice gently with a fork to separate the grains before serving.

Let this rice cool slightly before fluffing—it helps the grains separate beautifully. The final dish has a fluffy texture with flecks of green throughout and a bright, fresh flavor from all those herbs. Try serving it alongside grilled chicken or shrimp, or pack it cold for a next-day lunch salad—it holds up wonderfully.

Arroz con Pollo Peruvian Style

Remember those cozy weeknight dinners that just hit the spot? This Peruvian-style Arroz con Pollo brings all that comfort with a vibrant twist—it’s a one-pot wonder that’s packed with flavor and surprisingly easy to pull off.

Ingredients

• For the chicken and marinade:
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
• For the sofrito and rice:
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Pat the chicken thighs dry with paper towels.
2. Rub the chicken with olive oil, cumin, paprika, and salt.
3. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
4. Add the chicken and cook for 5–6 minutes per side, until golden brown.
5. Transfer the chicken to a plate and set aside.
6. Add the diced onion and red bell pepper to the same pot.
7. Sauté for 5 minutes, until the vegetables have softened.
8. Stir in the minced garlic and cook for 1 minute, until fragrant.
9. Add the rice to the pot and toast for 2 minutes, stirring constantly.
10. Pour in the chicken broth and bring to a boil.
11. Return the chicken to the pot, nestling it into the rice.
12. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
13. Remove the pot from the heat and let it stand, covered, for 5 minutes.
14. Fluff the rice gently with a fork.
15. Stir in the frozen peas and chopped cilantro.
16. Serve immediately with lime wedges on the side.

Keep an eye on that rice during the final simmer—if the liquid absorbs too quickly, add a splash more broth. The chicken stays incredibly tender thanks to the initial sear, and the rice soaks up all those savory spices. For a fun twist, top each bowl with a fried egg or serve alongside a simple avocado salad for extra freshness.

Spicy Peruvian Fried Rice with Aji Amarillo

Oof, you know those nights when you want something comforting but with a little kick? This spicy Peruvian fried rice brings all the warmth of traditional fried rice with the vibrant, fruity heat of aji amarillo paste. It’s the kind of one-pan wonder that turns leftover rice into a seriously exciting meal.

Ingredients

For the rice and aromatics:
– 3 cups cooked white rice (day-old, cold)
– 2 tbsp vegetable oil
– 1 small yellow onion, finely chopped
– 3 cloves garlic, minced

For the protein and vegetables:
– 2 large eggs, beaten
– 1 cup cooked chicken, shredded
– 1/2 cup frozen peas
– 1/2 cup corn kernels

For the sauce:
– 2 tbsp aji amarillo paste
– 3 tbsp soy sauce
– 1 tbsp lime juice

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the beaten eggs and scramble for 1 minute until softly set, then transfer to a plate.
3. Heat the remaining 1 tbsp oil in the same skillet until hot.
4. Add the chopped onion and cook for 3 minutes until translucent.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Add the shredded chicken and cook for 2 minutes until heated through.
7. Add the frozen peas and corn, stirring for 2 minutes until thawed and warm.
8. Crumble the cold cooked rice into the skillet, breaking up any clumps with your spatula.
9. Stir in the aji amarillo paste, soy sauce, and lime juice until the rice is evenly coated.
10. Return the scrambled eggs to the skillet and toss everything together for 1 minute until heated through.

A final toss and you’re ready to dig into a bowl of pure comfort with a kick. The rice stays wonderfully separate and chewy, while the aji amarillo brings a subtle fruity heat that builds with each bite. Try topping it with sliced avocado or a sprinkle of queso fresco for a cool contrast to the spice.

Peruvian Rice with Seafood and Lime

Ready to bring some coastal Peruvian flavor to your kitchen? This vibrant rice dish combines tender seafood with zesty lime in a way that’ll make you feel like you’re dining seaside. You’ll love how the fresh ingredients come together for a comforting yet exciting meal.

Ingredients

For the rice base:
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 tbsp olive oil

For the seafood and seasoning:
– 1 lb mixed seafood (shrimp, squid, mussels)
– 1/4 cup fresh lime juice
– 1 tsp cumin
– 1/2 tsp paprika
– 1/4 cup chopped cilantro
– Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and cook for 5 minutes until translucent.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 cups rice to the pot and toast for 2 minutes, stirring constantly.
5. Pour in 4 cups chicken broth and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes.
7. While rice cooks, pat 1 lb mixed seafood dry with paper towels.
8. Season seafood with 1 tsp cumin, 1/2 tsp paprika, and salt.
9. When rice has absorbed most liquid, arrange seafood on top of rice.
10. Cover and cook for 8 minutes until shrimp turn pink and mussels open.
11. Discard any mussels that remain closed after cooking.
12. Drizzle 1/4 cup lime juice evenly over the cooked dish.
13. Gently fluff rice with a fork to incorporate seafood.
14. Stir in 1/4 cup chopped cilantro just before serving.

Nothing beats the texture of fluffy rice mingling with tender seafood and that bright lime kick. Try serving it family-style with extra lime wedges for squeezing over individual bowls—the citrus really makes the flavors pop.

Creamy Peruvian Rice with Mushrooms

Diving into this creamy Peruvian rice with mushrooms feels like discovering a cozy secret. You get that comforting risotto-like texture but with a unique South American twist that’s surprisingly simple to make at home. It’s the kind of dish that makes an ordinary weeknight feel special without requiring fancy chef skills.

Ingredients

For the rice base:

– 1 ½ cups long-grain white rice
– 3 cups chicken broth
– 1 cup heavy cream
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil

For the mushroom mixture:

– 1 pound cremini mushrooms, sliced
– 1 teaspoon dried oregano
– ½ teaspoon ground cumin
– ¼ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– Salt to taste

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook for 8-10 minutes until they release their liquid and turn golden brown.
5. Stir in 1 ½ cups rice and toast for 2 minutes, coating it evenly with the oil and mushroom mixture.
6. Pour in 3 cups chicken broth and 1 cup heavy cream, then add 1 teaspoon oregano and ½ teaspoon cumin.
7. Bring to a boil, then reduce heat to low and cover the skillet.
8. Simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
9. Remove from heat and let stand covered for 5 minutes to allow the rice to finish absorbing remaining moisture.
10. Stir in ¼ cup Parmesan cheese until melted and fully incorporated.
11. Season with salt to taste and garnish with 2 tablespoons chopped parsley.

The finished rice has this incredible creamy texture where each grain stays distinct yet coated in that rich, savory sauce. The mushrooms add an earthy depth that pairs beautifully with the subtle Peruvian spices, making it feel both familiar and excitingly different. Try serving it alongside grilled chicken or as a standalone vegetarian main – either way, it’s guaranteed to become a new favorite in your rotation.

Peruvian Rice Pudding with Cinnamon

Zesty and comforting, this Peruvian rice pudding is the cozy dessert you didn’t know you needed. You’ll love how the creamy rice gets infused with warm cinnamon flavor. It’s like a hug in a bowl that’s surprisingly simple to make at home.

Ingredients

For the rice base:
– 1 cup white rice
– 4 cups whole milk
– 1 cinnamon stick
– 1/4 tsp salt

For the sweetener and flavor:
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon

Instructions

1. Rinse 1 cup white rice under cold water until the water runs clear.
2. Combine the rinsed rice, 4 cups whole milk, 1 cinnamon stick, and 1/4 tsp salt in a heavy-bottomed pot.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
5. Remove the cinnamon stick using tongs after 25 minutes of cooking.
6. Stir in 3/4 cup granulated sugar until completely dissolved.
7. Continue cooking for another 10 minutes over low heat, stirring constantly as the pudding thickens.
8. Remove the pot from heat and stir in 1 tsp vanilla extract and 1/2 tsp ground cinnamon.
9. Let the pudding cool for 15 minutes before transferring to serving bowls.
10. Cover the bowls with plastic wrap directly touching the surface to prevent skin formation.
11. Refrigerate for at least 2 hours until completely chilled.

Outrageously creamy with just the right amount of sweetness, this pudding has a velvety texture that melts in your mouth. The cinnamon gives it that warm, comforting flavor that’s perfect chilled or slightly warmed. Try serving it with fresh berries or a drizzle of dulce de leche for an extra special treat.

Arroz Chaufa Peruvian Chinese Fried Rice

Just imagine your favorite takeout fried rice, but with a Peruvian twist that’ll make your taste buds dance. You get all the comforting fried rice vibes with soy sauce and scrambled eggs, plus that signature kick from aji amarillo paste and fresh cilantro. It’s the perfect weeknight dinner that comes together faster than you can decide what to order.

Ingredients

For the rice base:
– 3 cups cooked white rice, chilled
– 2 tbsp vegetable oil
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1/2 cup diced chicken breast
– 2 large eggs, beaten

For the seasoning:
– 3 tbsp soy sauce
– 1 tbsp aji amarillo paste
– 1 tsp sesame oil
– 1/4 cup chopped green onions
– 2 tbsp chopped cilantro

Instructions

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add diced chicken breast and cook for 4-5 minutes until no longer pink, stirring occasionally.
3. Push chicken to one side of the pan and pour beaten eggs into the empty space.
4. Scramble the eggs for 1-2 minutes until fully cooked, then mix with the chicken.
5. Add remaining 1 tablespoon vegetable oil to the pan.
6. Stir in diced onion and cook for 2 minutes until slightly softened.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Tip: Use day-old chilled rice for the best texture—fresh rice can get mushy when fried.
9. Add chilled cooked rice to the pan, breaking up any clumps with your spatula.
10. Pour soy sauce evenly over the rice and stir-fry for 2 minutes until well combined.
11. Mix in aji amarillo paste and sesame oil, stirring constantly for 1 minute.
12. Tip: Don’t overcrowd the pan—cook in batches if needed for proper browning.
13. Add chopped green onions and cilantro, tossing everything together for 30 seconds.
14. Tip: Let the rice sit undisturbed for 1 minute at the end to develop crispy bits on the bottom.
15. Remove from heat and serve immediately.

Keep an eye on that beautiful golden-brown color developing in the pan—that’s where the magic happens. The rice gets wonderfully chewy with those coveted crispy edges, while the aji amarillo brings a subtle heat that plays perfectly with the savory soy sauce. Try topping it with sliced avocado or serving alongside some quick-pickled red onions for extra freshness.

Peruvian Rice with Chicken and Peas

Aren’t you always looking for that perfect one-pot meal that feels both comforting and exciting? This Peruvian rice with chicken and peas brings vibrant South American flavors right to your kitchen with minimal cleanup. You’ll love how the garlic, cumin, and cilantro create such an aromatic dish that fills your home with incredible smells while it cooks.

Ingredients

For the chicken seasoning:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt

For the vegetable base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup frozen peas

For the rice cooking:
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1/4 cup chopped fresh cilantro
– 1 tbsp lime juice

Instructions

1. Season the chicken pieces with cumin, oregano, and salt in a medium bowl.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Add the seasoned chicken and cook for 5-7 minutes until browned on all sides.
4. Tip: Don’t overcrowd the chicken—work in batches if needed for proper browning.
5. Transfer the browned chicken to a clean plate using a slotted spoon.
6. Add diced onion to the same pot and cook for 3 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in diced red bell pepper and cook for 2 minutes until slightly softened.
9. Add the rice to the pot and stir constantly for 2 minutes to toast the grains.
10. Tip: Toasting the rice helps it stay separate and absorb flavors better.
11. Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
12. Return the browned chicken to the pot along with any accumulated juices.
13. Bring the mixture to a boil, then immediately reduce heat to low.
14. Cover the pot tightly and simmer for 18 minutes without lifting the lid.
15. Tip: Resist peeking—the steam needs to stay trapped for perfect rice texture.
16. Remove the pot from heat and let it stand covered for 5 minutes.
17. Uncover and gently fluff the rice with a fork.
18. Stir in frozen peas, chopped cilantro, and lime juice.
19. Cover again and let stand for 3 minutes to warm the peas through.

What makes this dish so special is how the rice absorbs all those wonderful chicken and spice flavors while staying perfectly fluffy. The peas add little bursts of sweetness that balance the savory elements beautifully. Try serving it with extra lime wedges for squeezing over the top, or pair it with a simple avocado salad for a complete meal that’ll transport your taste buds straight to Peru.

Cilantro Lime Peruvian Rice

Getting tired of plain rice? This cilantro lime Peruvian rice adds a fresh zing to your dinner table that’ll have everyone asking for seconds. It’s bright, herby, and super simple to whip up on a busy weeknight.

Ingredients

For the rice base:

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the flavor mix:

• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced

Instructions

1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear.
2. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat for 1 minute.
3. Add the rinsed rice to the saucepan and toast it for 2 minutes, stirring constantly with a wooden spoon.
4. Pour 2 cups of water into the saucepan and add 1/2 teaspoon of salt.
5. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
6. Cover the saucepan with a tight-fitting lid and simmer for 18 minutes without lifting the lid.
7. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
8. Fluff the cooked rice gently with a fork to separate the grains.
9. Stir in 1/4 cup of finely chopped fresh cilantro, 2 tablespoons of fresh lime juice, and 1 minced garlic clove until evenly distributed.

Unbelievably fluffy and fragrant, this rice has a bright citrus kick from the lime and a fresh herbal note from cilantro. Try serving it alongside grilled chicken or stuffing it into burrito bowls for an extra pop of flavor that’ll make any meal feel special.

Peruvian Rice and Beans with Chorizo

Mmm, picture this: you’re craving something hearty and flavorful, but you don’t want to spend hours in the kitchen. That’s where this Peruvian rice and beans with chorizo comes in—it’s a one-pot wonder that’s packed with smoky, savory goodness and comes together in no time.

Ingredients

• For the base: 1 tbsp olive oil, 1/2 lb chorizo (casing removed), 1 small onion (diced), 2 cloves garlic (minced)
• For the rice and beans: 1 cup long-grain white rice, 1 (15 oz) can black beans (rinsed and drained), 2 cups chicken broth, 1 tsp cumin, 1/2 tsp paprika
• For garnish: 2 tbsp chopped fresh cilantro, 1 lime (cut into wedges)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1/2 lb chorizo, breaking it into small chunks with a wooden spoon, and cook for 5–7 minutes until browned and crispy.
3. Tip: If the chorizo releases a lot of fat, you can drain a little, but leave about 1 tbsp for flavor.
4. Stir in 1 diced onion and 2 minced garlic cloves, and cook for 3–4 minutes until the onion is soft and translucent.
5. Add 1 cup long-grain white rice to the skillet, stirring to coat it in the oil and toast for 1–2 minutes until lightly golden.
6. Pour in 2 cups chicken broth, 1 can rinsed black beans, 1 tsp cumin, and 1/2 tsp paprika, and bring to a boil.
7. Reduce heat to low, cover the skillet, and simmer for 18–20 minutes until the rice is tender and has absorbed the liquid.
8. Tip: Don’t peek while it simmers—keeping the lid on ensures the rice cooks evenly.
9. Remove the skillet from heat and let it sit, covered, for 5 minutes to steam and fluff up.
10. Tip: Fluff the rice gently with a fork to separate the grains without mashing them.
11. Stir in 2 tbsp chopped cilantro and serve immediately with lime wedges for squeezing over the top.

But wait until you taste it—the rice is fluffy and infused with smoky chorizo, while the beans add a creamy contrast. Serve it straight from the skillet with extra lime for a zesty kick, or top it with a fried egg for a hearty breakfast twist.

Peruvian Turmeric Rice with Vegetables

Just when you think you’ve tried every rice dish, this vibrant Peruvian turmeric rice with vegetables comes along and completely changes the game. It’s the perfect weeknight meal that feels fancy but comes together in under 30 minutes. You’re going to love how the turmeric gives everything that gorgeous golden color while packing in serious flavor.

Ingredients

For the rice base:
– 1 cup long-grain white rice
– 2 cups water
– 1 tsp salt

For sautéing:
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp ground turmeric
– 1 tsp cumin

For the vegetables:
– 1 red bell pepper, diced
– 1 cup frozen peas
– 1 cup corn kernels (fresh or frozen)
– 2 tbsp chopped fresh cilantro

Instructions

1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat for 1 minute.
3. Add 1 diced medium onion and cook for 3-4 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add 1 tablespoon of ground turmeric and 1 teaspoon of cumin, toasting the spices for 30 seconds to release their oils.
6. Tip: Toasting the spices briefly before adding liquid deepens their flavor significantly.
7. Add the rinsed rice to the skillet and stir to coat with the spice mixture for 1 minute.
8. Pour in 2 cups of water and add 1 teaspoon of salt, stirring to combine.
9. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
10. Simmer the rice for 15 minutes without lifting the lid.
11. Tip: Resist the urge to peek—keeping the lid on ensures even cooking and perfect texture.
12. Remove the skillet from heat and let it stand covered for 5 minutes.
13. Fluff the rice with a fork to separate the grains.
14. Stir in 1 diced red bell pepper, 1 cup frozen peas, and 1 cup corn kernels.
15. Cover the skillet again and let the residual heat warm the vegetables for 3 minutes.
16. Tip: Using frozen vegetables saves prep time and they’ll heat perfectly in the warm rice.
17. Fold in 2 tablespoons of chopped fresh cilantro just before serving.

Unbelievably fluffy and fragrant, this rice has that perfect separate-grain texture that makes every bite satisfying. The turmeric gives it an earthy warmth while the colorful vegetables add sweet pops of flavor throughout. Try serving it alongside grilled chicken or shrimp, or make it the star by topping with a fried egg for a complete vegetarian meal.

Arroz Tapado Peruvian Layered Rice with Meat

Let’s be real—some days you want a meal that feels fancy but doesn’t require chef-level skills. Arroz Tapado is exactly that: a comforting Peruvian dish where seasoned ground beef gets tucked between fluffy layers of rice, all baked until golden. It’s like a savory surprise in every bite, and way easier to pull off than it looks.

Ingredients

For the rice layer:
– 2 cups long-grain white rice
– 4 cups water
– 1 tsp salt

For the meat filling:
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp vegetable oil
– 1/4 cup tomato paste
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 cup frozen peas
– 1/4 cup diced carrots
– Salt to taste

For assembly:
– Cooking spray or 1 tbsp butter for greasing

Instructions

1. Rinse 2 cups of long-grain white rice under cold water until the water runs clear.
2. Combine the rinsed rice, 4 cups of water, and 1 tsp salt in a medium saucepan.
3. Bring the rice to a boil over high heat, then reduce the heat to low and cover the pan.
4. Cook the rice for 18 minutes, then remove from heat and let it sit covered for 5 minutes.
5. Fluff the cooked rice with a fork and set it aside.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
7. Add 1 finely diced yellow onion and cook for 4 minutes until translucent.
8. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
9. Add 1 lb ground beef to the skillet, breaking it up with a spoon.
10. Cook the beef for 6-8 minutes until no pink remains, stirring occasionally.
11. Stir in 1/4 cup tomato paste, 1 tsp ground cumin, and 1/2 tsp paprika.
12. Cook the spiced beef mixture for 2 minutes to blend the flavors.
13. Add 1/4 cup frozen peas and 1/4 cup diced carrots to the skillet.
14. Cook for 3-4 minutes until the vegetables are tender.
15. Season the meat filling with salt to taste, then remove from heat.
16. Preheat your oven to 375°F.
17. Lightly grease a 9×9 inch baking dish with cooking spray or 1 tbsp butter.
18. Press half of the cooked rice evenly into the bottom of the greased dish.
19. Spread all of the meat filling over the rice layer in an even thickness.
20. Top the meat layer with the remaining rice, pressing gently to seal.
21. Bake the assembled dish at 375°F for 20 minutes until the top is lightly golden.
22. Let the Arroz Tapado rest for 5 minutes before serving.

Now for the fun part—when you slice into it, you get these beautiful distinct layers with fluffy rice hugging that spiced meat center. The cumin and paprika give it this warm, earthy flavor that pairs perfectly with the sweet peas and carrots. Try serving it with a simple avocado salad on the side, or get creative by molding individual portions in small bowls for a restaurant-style presentation.

Peruvian Rice Stuffed Bell Peppers

Finally, let’s talk about a dish that turns ordinary bell peppers into something truly special. You’ll love how the savory rice filling contrasts with the sweet roasted peppers. It’s the kind of meal that feels fancy but comes together surprisingly easily.

Ingredients

For the peppers:
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
– ½ teaspoon salt

For the rice filling:
– 1 cup long-grain white rice
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– ½ teaspoon paprika
– 1 cup frozen peas
– 1 cup corn kernels (canned or frozen)
– 2 cups vegetable broth
– ¼ cup chopped fresh cilantro

For baking:
– ½ cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Brush the outside of each pepper with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
4. Place the peppers cut-side up in a baking dish just large enough to hold them snugly.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 4-5 minutes until translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the cumin and paprika, toasting the spices for 30 seconds to deepen their flavor.
9. Pour in 1 cup rice and stir constantly for 2 minutes to lightly toast the grains.
10. Add the frozen peas and corn kernels, stirring to combine.
11. Pour in 2 cups vegetable broth and bring to a simmer.
12. Reduce heat to low, cover the skillet, and cook for 18 minutes until rice is tender and liquid is absorbed.
13. Remove the rice from heat and stir in ¼ cup chopped cilantro.
14. Spoon the rice mixture evenly into the prepared bell peppers, packing it down gently.
15. Top each pepper with ½ cup shredded Monterey Jack cheese.
16. Cover the baking dish with foil and bake for 25 minutes.
17. Remove the foil and bake for another 10 minutes until cheese is golden and peppers are tender.
18. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Here’s what makes these peppers so satisfying: the rice filling stays wonderfully fluffy while the peppers become meltingly tender. That hint of cumin and paprika gives it authentic Peruvian flair that’s just bold enough without being overwhelming. Try serving them with a simple green salad or some crusty bread to soak up any delicious juices that escape during baking.

Peruvian Rice with Shrimp and Garlic Sauce

Tired of the same old rice dishes? This Peruvian rice with shrimp and garlic sauce will completely change your dinner game. You get fluffy rice loaded with juicy shrimp, all smothered in the most incredible garlicky sauce that comes together in minutes.

Ingredients

For the rice:
– 2 cups long-grain white rice
– 4 cups water
– 1 tsp salt
– 2 tbsp vegetable oil

For the shrimp and sauce:
– 1 lb large shrimp, peeled and deveined
– 8 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1 tsp paprika
– 1/2 tsp red pepper flakes

Instructions

1. Rinse 2 cups of rice under cold water until the water runs clear to remove excess starch.
2. Heat 2 tbsp vegetable oil in a large pot over medium heat for 1 minute.
3. Add the rinsed rice and toast for 2 minutes, stirring constantly until lightly golden.
4. Pour in 4 cups of water and add 1 tsp salt, then bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 18 minutes without lifting the lid.
6. Remove the pot from heat and let the rice steam, covered, for 5 more minutes.
7. While rice cooks, pat 1 lb of shrimp completely dry with paper towels.
8. Season shrimp with 1 tsp paprika and 1/2 tsp red pepper flakes.
9. Heat 1/4 cup olive oil in a large skillet over medium-high heat for 2 minutes.
10. Add shrimp and cook for 2 minutes per side until pink and opaque.
11. Remove shrimp from skillet and set aside on a plate.
12. Reduce heat to medium and add 8 minced garlic cloves to the same skillet.
13. Cook garlic for 1 minute until fragrant but not browned.
14. Pour in 1/4 cup white wine to deglaze the pan, scraping up any browned bits.
15. Add 1/4 cup chicken broth and simmer for 2 minutes to reduce slightly.
16. Stir in 2 tbsp lime juice and cook for 30 seconds.
17. Return shrimp to the skillet and toss to coat in the garlic sauce.
18. Remove from heat and stir in 1/4 cup chopped cilantro.
19. Fluff the cooked rice with a fork and transfer to serving plates.
20. Top rice with shrimp and pour the garlic sauce over everything.

Amazing how the fluffy rice soaks up that incredible garlic sauce while the shrimp stay perfectly tender. The bright lime and cilantro cut through the richness beautifully. Try serving this with extra lime wedges for squeezing over the top—it really makes the flavors pop!

Arroz con Mariscos Peruvian Seafood Rice

Ever find yourself craving something that feels both comforting and exciting? Arroz con Mariscos is that perfect one-pot wonder where tender rice soaks up all the briny, spicy flavors from the sea. You’ll love how it brings a taste of Peru right to your kitchen with minimal fuss.

Ingredients

• For the base: 2 tbsp olive oil, 1 medium onion (finely chopped), 4 cloves garlic (minced), 1 red bell pepper (diced)
• For the rice and broth: 1 ½ cups long-grain white rice, 3 cups seafood stock, 1 cup beer (lager style), 1 tbsp aji amarillo paste, 1 tsp cumin, ½ tsp smoked paprika
• For the seafood: 1 lb mixed seafood (shrimp, squid, mussels), 1 cup frozen peas, ¼ cup chopped cilantro, 1 lime (cut into wedges)

Instructions

1. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat until it shimmers.
2. Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 diced red bell pepper and cook for 4 minutes until slightly softened.
5. Pour in 1 ½ cups rice and toast for 2 minutes, stirring constantly to coat each grain with oil.
6. Add 1 tbsp aji amarillo paste, 1 tsp cumin, and ½ tsp smoked paprika, stirring for 1 minute to bloom the spices.
7. Pour in 3 cups seafood stock and 1 cup beer, scraping the bottom of the pot to lift any browned bits.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
9. Arrange 1 lb mixed seafood and 1 cup frozen peas evenly over the rice without stirring.
10. Cover and cook for 8–10 minutes until shrimp are pink and mussels have opened (discard any that remain closed).
11. Remove from heat and let rest, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
12. Fluff the rice gently with a fork, then stir in ¼ cup chopped cilantro.

Mmm, you’ll adore the way the rice stays separate yet soaks up the savory broth, while the seafood stays juicy. Serve it straight from the pot with lime wedges for a bright squeeze, or top with extra cilantro and sliced avocado for a fresh contrast to the rich spices.

Smoky Peruvian Rice with Roasted Peppers

Picture this: you’re craving something comforting but with a little smoky kick. This Peruvian rice dish delivers exactly that—fluffy grains infused with smoky flavors and sweet roasted peppers that make it way more exciting than your average side.

Ingredients

• For the rice base:
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
• For the smoky elements:
  • 2 large red bell peppers
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce
  • ½ tsp cumin
• For finishing:
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

1. Preheat your oven to 450°F.
2. Place the whole red bell peppers directly on the oven rack.
3. Roast the peppers for 25-30 minutes, turning once halfway through, until the skins are completely blackened and blistered.
4. Transfer the peppers to a bowl and cover tightly with plastic wrap—this creates steam that makes peeling easier.
5. Let the peppers steam for 15 minutes until cool enough to handle.
6. Remove the blackened skins, stems, and seeds from the peppers under running water.
7. Dice the roasted pepper flesh into ½-inch pieces.
8. Heat the olive oil in a large saucepan over medium heat.
9. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Add the rice to the pan and toast for 2 minutes, stirring constantly, until the grains turn slightly opaque around the edges.
12. Sprinkle in the smoked paprika and cumin, stirring for 30 seconds to toast the spices.
13. Pour in the chicken broth and soy sauce, scraping any browned bits from the bottom of the pan.
14. Bring the mixture to a boil, then immediately reduce heat to low and cover the pan.
15. Simmer the rice for 18 minutes without lifting the lid—this ensures even cooking and prevents steam from escaping.
16. Remove the pan from heat and let it stand covered for 5 minutes to allow the rice to finish absorbing moisture.
17. Fluff the rice with a fork, then gently fold in the diced roasted peppers and chopped cilantro.

Now you’ve got this incredible rice where every grain stands separate but carries that beautiful smoky flavor. The roasted peppers add little bursts of sweetness that play perfectly against the savory base. Try serving it alongside grilled chicken or spooning it into lettuce cups for a fresh take—either way, those smoky notes will have everyone asking for seconds.

Peruvian Rice and Lentil Stew

Remember those chilly evenings when you just want something hearty and comforting? This Peruvian rice and lentil stew is exactly what you need. You get a complete meal in one pot that’s both nourishing and deeply satisfying.

Ingredients

For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 1 cup long-grain white rice

For the broth and seasoning:
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 bay leaf

For finishing:
– 1/4 cup chopped fresh cilantro
– 1 tbsp lime juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cup rinsed brown lentils, 1 tsp ground cumin, and 1/2 tsp smoked paprika, stirring to coat everything evenly.
5. Pour in 4 cups vegetable broth and add 1 bay leaf, then bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes until lentils are tender but still firm.
7. Stir in 1 cup long-grain white rice, making sure it’s submerged in the liquid.
8. Cover and simmer for another 18 minutes until rice is cooked and liquid is absorbed.
9. Remove the pot from heat and let it sit covered for 5 minutes to allow the rice to steam.
10. Discard the bay leaf and stir in 1/4 cup chopped cilantro and 1 tbsp lime juice.

Just imagine the creamy rice mingling with the earthy lentils in every spoonful. The hint of lime brightens everything up beautifully, and you could even top it with a fried egg for extra protein.

Summary

Deliciously diverse, these 17 authentic Peruvian rice recipes bring vibrant South American flavors right to your kitchen. From comforting classics to exciting new dishes, there’s something for every home cook to love. We’d be thrilled if you tried these recipes and shared which ones became your favorites in the comments below! Don’t forget to pin this article to your Pinterest boards to save these amazing recipes for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.