Peruvian Style Coriander Rice with Peas
Transport your taste buds to Peru with this vibrant and aromatic Peruvian Style Coriander Rice with Peas. This recipe combines the fragrant essence of fresh coriander (cilantro) blended into a vivid green purée that infuses every grain of perfectly cooked long-grain white rice with bold, herbaceous flavor. Sautéed onions, garlic, and a touch of cumin create a warm, savory base, while tender green peas add a pop of sweetness and texture. Easy to prepare in about 35 minutes, this dish is a colorful and flavorful side that pairs beautifully with grilled chicken, fish, or any Peruvian-inspired main. Ideal for weeknight dinners or special occasions, this recipe is a must-try for lovers of vibrant, plant-forward cuisine. Keywords: Peruvian coriander rice, cilantro rice recipe, rice with peas, easy Peruvian side dish.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 1 cup fresh coriander (cilantro) leaves
- 2 cups water
- 0.75 cup green peas (fresh or frozen)
- 2 tbsp vegetable oil
- 0.5 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.25 tsp black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a blender, combine the coriander leaves and 1/2 cup of water. Blend until smooth and set aside.
Heat the vegetable oil in a medium-sized pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and ground cumin. Cook for another 1-2 minutes until fragrant.
Add the drained rice to the pot and stir for 2-3 minutes, coating it in the aromatic mixture.
Pour in the blended coriander mixture, the remaining 1.5 cups of water, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 minutes.
After 15 minutes, uncover the pot and gently stir in the green peas. Replace the lid and cook for an additional 5 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to develop.
Fluff the rice with a fork and serve warm. Enjoy your Peruvian-style coriander rice with peas!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.1 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 606 mg | 13% | |
*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.
