Peruvian cuisine is known for its bold flavors, vibrant colors, and hearty portions. And at the heart of many Peruvian dishes is a staple ingredient: rice. Whether you’re looking for a classic Arroz con Pollo (Peruvian Chicken and Rice) or something more adventurous like Arroz Verde con Pollo (Green Rice with Chicken), Peru has a wealth of delicious rice recipes to offer.
In this article, we’ll explore 18 mouthwatering Peruvian rice recipes that showcase the country’s unique flavors and ingredients. From seafood-packed Arroz con Mariscos (Seafood Rice) to creamy Arroz con Leche (Peruvian Rice Pudding), these recipes are sure to satisfy your cravings and inspire you to get cooking.
Peruvian Arroz con Pollo
This recipe combines the flavors of Peru and Spain, blending saffron-infused rice with tender chicken and a medley of spices. Experience the rich aromas and textures of this beloved dish!
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 3 cups water
– 2 tbsp vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp saffron threads, soaked in 1 tbsp hot water
– Salt and pepper to taste
– 1 cup frozen peas and carrots
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion, garlic, cumin, paprika, and saffron mixture to the skillet. Cook for 1 minute.
3. Stir in rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
4. Fluff rice with a fork. Stir in peas and carrots. Season with salt and pepper.
5. Garnish with cilantro, if desired. Serve hot!
Cooking Time: Approximately 30-40 minutes.
Arroz Chaufa (Peruvian Fried Rice)
Arroz Chaufa is a popular Peruvian dish that combines fried rice with various ingredients, creating a flavorful and filling meal. This recipe is a simplified version of the traditional dish, perfect for a quick weeknight dinner.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 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
– Salt and pepper to taste
– Chopped scallions and cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cooked rice to the skillet. Stir-fry for about 5 minutes, breaking up any clumps.
5. Push the rice mixture to one side of the pan. Crack in the beaten eggs and scramble until cooked through.
6. Mix the eggs with the rice mixture. Add soy sauce to taste.
7. Serve hot, garnished with chopped scallions and cilantro if desired.
Cooking Time: 15-20 minutes
Arroz Verde con Pollo
Experience the vibrant flavors of Brazil with this classic dish, combining saffron-infused rice with succulent chicken.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened.
2. Add soaked saffron and rice; stir to combine. Cook for 1-2 minutes.
3. Add water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed.
4. In a separate pan, cook chicken over medium-high heat until browned and cooked through. Season with salt and pepper.
5. Fluff rice with a fork; stir in chopped parsley (if using). Serve hot alongside the cooked chicken.
Cooking Time: 25-30 minutes
Peruvian Shrimp and Rice
This flavorful dish combines succulent shrimp with sautéed onions, garlic, and ají amarillo peppers, served over a bed of aromatic Peruvian rice. A perfect blend of spices and textures that will transport your taste buds to the coast of Peru.
Ingredients:
– 1 cup uncooked Peruvian rice (such as Arroz Amarillo)
– 2 cups water
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 ají amarillo pepper, seeded and finely chopped
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon ground cumin
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice according to package instructions with 2 cups of water.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, ají amarillo pepper, and cumin. Cook for an additional minute.
4. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Serve shrimp and sauce over cooked rice. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Arroz con Mariscos (Seafood Rice)
This flavorful dish from Spain combines savory rice with an assortment of seafood and aromatic spices, perfect for a quick and satisfying meal. With minimal prep time and cooking effort, you’ll be enjoying this seafood extravaganza in no time!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 pound mixed seafood (shrimp, scallops, mussels, clams), cleaned and rinsed
– 1 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood and cook until lightly browned, about 5 minutes.
4. Stir in rice, water, saffron mixture, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender and liquid has been absorbed.
6. Serve hot, garnished with fresh herbs.
Cooking Time: 30-40 minutes
Arroz Tapado (Layered Beef and Rice)
A classic Spanish dish that’s easy to make and packed with flavor, Arroz Tapado is a hearty meal that’s perfect for any occasion.
Ingredients:
– 1 lb beef, cut into small pieces
– 2 cups uncooked white rice
– 4 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Cook the rice according to package instructions. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional minute.
4. In a large pot or Dutch oven, combine the cooked rice, beef broth, tomato paste, paprika, salt, and pepper. Stir to combine.
5. Layer the ingredients in a 9×13 inch baking dish: half of the rice mixture, followed by the browned beef, then the remaining rice mixture.
6. Cover with aluminum foil and bake at 350°F (180°C) for 25-30 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Peruvian Rice with Duck
A flavorful fusion of Peruvian and Asian-inspired flavors, this dish combines succulent duck with aromatic rice and spices.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1 duck breast or thighs, cooked and shredded
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, and ginger; cook until the onion is translucent, about 3-4 minutes.
3. Add the cumin, smoked paprika (if using), salt, and pepper to the skillet. Cook for an additional minute, stirring constantly.
4. Fluff the cooked rice with a fork. Stir in the spice mixture and shredded duck.
5. Serve immediately, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Arroz con Pato (Duck with Cilantro Rice)
A flavorful and aromatic Latin American dish that combines the richness of duck with the freshness of cilantro-infused rice.
Ingredients:
– 1 lb boneless duck breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice according to package instructions. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add duck and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, sauté chopped onion and minced garlic until softened.
4. Add cumin, smoked paprika (if using), salt, and pepper to the skillet and stir for 1 minute.
5. Combine cooked duck and rice mixture in the skillet. Stir to combine.
6. Simmer for an additional 2-3 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Serve hot, garnished with fresh cilantro leaves. Enjoy!
Peruvian Rice and Beans
This classic Peruvian dish is a staple of Latin American cuisine, combining fluffy rice with tender beans in a flavorful broth. It’s a simple yet satisfying side dish that pairs well with grilled meats or as a main course.
Ingredients:
– 1 cup uncooked white rice
– 1 cup cooked kidney beans (or black beans)
– 2 cups chicken broth
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken broth, rice, and kidney beans to the saucepan.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Arroz con Pollo a la Norteña
This traditional Northern-style chicken and rice dish is a staple of Latin American cuisine, packed with flavorful spices and tender vegetables. Savor the rich aromas and tastes of this comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, sauté the onion, garlic, and red bell pepper until tender, about 5-7 minutes.
4. Add the cumin and paprika; stir to combine.
5. Add the rice and chicken broth (or water); bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Stir in the cooked chicken; season with salt and pepper to taste.
Cooking Time: Approximately 35-40 minutes
Peruvian Rice Stuffed Peppers
This flavorful recipe combines the sweetness of bell peppers with the bold flavors of Peruvian cuisine. The rice filling, infused with ají amarillo and garlic, adds a delightful twist to this classic stuffed pepper dish.
Ingredients:
– 4 large bell peppers, any color
– 2 cups cooked white rice
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ají amarillo paste (or substitute with sriracha)
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked rice, chopped cilantro, olive oil, onion, garlic, ají amarillo paste, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and top each pepper with Parmesan cheese (if using).
7. Return to oven and bake for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Arroz con Leche (Peruvian Rice Pudding)
A creamy and comforting dessert that’s a staple in Peruvian cuisine, Arroz con Leche is perfect for warm weather or as a sweet treat any time of the year. This recipe yields a rich and flavorful rice pudding with a hint of cinnamon.
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 rice, milk, sugar, cinnamon, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the pudding has thickened.
4. Remove from heat and stir in the butter until melted.
5. Let cool to room temperature before refrigerating for at least 2 hours or overnight.
Cooking Time: 20 minutes
Peruvian Yellow Rice with Chicken
This classic Peruvian dish is a staple of many Latin American households. Aromatic yellow rice, flavorful chicken, and savory spices come together to create a mouthwatering meal that’s sure to become a family favorite.
Ingredients:
– 1 cup uncooked yellow rice
– 2 cups water
– 2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp tomato paste (optional)
– 1 cup frozen peas and carrots (optional)
Instructions:
1. Rinse rice and soak in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, about 5-7 minutes.
3. Add cumin, paprika, salt, and pepper to the skillet and stir to combine.
4. Add rice to the skillet, stirring constantly to coat with spices and oil. Cook for 2-3 minutes.
5. If using tomato paste, add it to the skillet and stir to combine.
6. Add water to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender.
Cooking Time: 45-50 minutes
Arroz con Chancho (Pork and Rice)
A classic Latin American dish, Arroz con Chancho is a hearty and flavorful one-pot meal that combines tender pork, savory rice, and aromatic spices.
Ingredients:
– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned, about 5 minutes. Remove from pot.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the rice, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the chicken broth and bring to a boil.
5. Return the pork to the pot, cover, and simmer for 25-30 minutes or until the rice is tender and the pork is falling apart.
Cooking Time: 35-40 minutes
Peruvian Rice with Vegetables
This recipe combines the classic Peruvian rice dish with sautéed vegetables for a nutritious and delicious side that pairs well with many main courses.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup frozen peas
– Salt to taste
– Optional: 1 teaspoon cumin, 1/4 teaspoon paprika
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the bell pepper and carrot to the pan. Cook for an additional 2-3 minutes or until tender.
4. Add the rice to the pan, stirring to combine with the vegetables. Cook for 1-2 minutes.
5. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
6. Stir in the peas and season with salt and any desired spices (such as cumin and paprika). Serve hot.
Cooking Time: 25-30 minutes
Arroz con Camarones (Shrimp Rice)
A classic Latin American dish that combines succulent shrimp with flavorful rice and spices.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the rice and stir to coat with oil and mix with onion mixture. Cook for 2-3 minutes.
5. Add the water, paprika, saffron, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and rice is tender.
7. Add the shrimp and cook for an additional 2-3 minutes or until pink and cooked through.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 22-25 minutes
Peruvian Rice and Egg Scramble
This flavorful dish combines fluffy scrambled eggs with savory Peruvian rice, onions, tomatoes, and spices, making for a quick and satisfying breakfast or brunch.
Ingredients:
– 1 cup cooked Peruvian rice (arroz amarillo)
– 4 eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon aji amarillo paste (Peruvian hot sauce) for added heat
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the whisked eggs and cook until scrambled, breaking up any large curds with a spatula.
5. Stir in the cooked Peruvian rice, diced tomato, salt, and pepper.
6. Cook for an additional 2-3 minutes, stirring frequently, until the mixture is heated through.
7. Taste and adjust seasoning as needed. Serve hot.
Cooking Time: 10-12 minutes
Arroz con Carne (Beef and Rice)
This hearty dish combines flavorful beef with aromatic rice, onions, garlic, and spices, perfect for a comforting meal or gathering. With its rich flavors and satisfying texture, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound beef, cut into small pieces
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups beef broth
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the rice, cumin, paprika, salt, and pepper; stir to combine.
4. Add the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 30-40 minutes
Summary
Discover the flavors of Peru with these 18 mouthwatering rice recipes! From classic Arroz con Pollo to innovative Arroz Tapado, and from seafood-packed Arroz con Mariscos to comforting Arroz con Pato, this collection has something for every taste. Try Peruvian Arroz Chaufa, a fried rice dish, or Peruvian Rice with Vegetables for a healthier option. If you’re in the mood for something sweet, indulge in Arroz con Leche, a creamy rice pudding. Explore these delicious and diverse recipes to bring a taste of Peru to your table!
Leave a Reply