Peruvian Rice
Discover the vibrant flavors of Peruvian cuisine with this aromatic Peruvian Rice recipe! This colorful and wholesome side dish features fluffy, perfectly cooked long-grain white rice infused with sautéed onions, garlic, and earthy cumin. Additions of diced carrots, green peas, and a fresh sprinkle of cilantro elevate each bite with vibrant texture and bright, herbaceous notes. The recipe is easy to prepare in just 40 minutes and makes the perfect accompaniment to classic Peruvian mains like Lomo Saltado or Aji de Gallina. Whether you're hosting a dinner party or exploring global cuisine at home, this rice dish brings the authentic taste of Peru straight to your table.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3 cups water
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 medium carrot, diced
- 1 cup green peas
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch and prevent clumping. Set aside to drain.
In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and ground cumin. Cook for 1-2 minutes until fragrant.
Add the rinsed and drained rice to the saucepan. Stir well to coat the rice with the oil, onions, and spices. Cook for 2-3 minutes to lightly toast the rice.
Pour in the water, and add the salt and black pepper. Stir to combine, then bring to a gentle boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 10 minutes.
After 10 minutes, add the diced carrot and green peas on top of the rice. Do not stir. Cover the saucepan again and cook for another 10 minutes, or until the rice is tender and the water has been absorbed.
Turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming.
Gently fluff the rice with a fork, mixing in the carrots and peas. Sprinkle with chopped cilantro before serving.
Serve warm as a side dish to complement your favorite Peruvian meals, such as Lomo Saltado or Aji de Gallina.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
