The rich culinary heritage of Peru is renowned for its bold flavors, vibrant colors, and eclectic blend of indigenous, Spanish, African, and Asian influences. One staple ingredient that plays a central role in many Peruvian dishes is rice – and we’re not just talking about any ordinary rice! From savory side dishes to hearty main courses, Peru’s rice recipes are a true reflection of the country’s cultural diversity.
In this article, we’ll take you on a gastronomic journey through 20 authentic Peruvian rice recipes that will tantalize your taste buds and leave you craving for more. Whether you’re looking for classic comfort food or innovative twists on traditional dishes, these recipes showcase the best of Peru’s culinary traditions. So, let’s start exploring the flavors of Peru, one grain at a time!
Arroz con Pollo Peruano
This classic Peruvian dish combines saffron-infused rice with tender chicken, savory spices, and a hint of lime. Perfect for a comforting meal or special occasion.
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth
– 1/4 cup chopped fresh cilantro (optional)
– Lime wedges, for serving
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, cumin, paprika, salt, and pepper. Cook until onion is translucent, about 3-4 minutes.
3. Add rice to the skillet and stir to combine with chicken mixture.
4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
5. Serve hot, garnished with cilantro if desired. Squeeze lime juice over the top for an added burst of flavor.
Cooking Time: 30-35 minutes
Peruvian Fried Rice with Seafood
This recipe combines the bold flavors of Peruvian cuisine with the comfort of a seafood-filled fried rice dish, perfect for a quick and satisfying meal. With its medley of succulent shrimp, scallops, and mussels, this flavorful rice bowl is sure to please.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 1 cup mixed seafood (shrimp, scallops, mussels)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon aji amarillo pepper paste (or substitute with sriracha)
– Salt and pepper to taste
– 2 green onions, chopped
– 1 lime, cut into wedges
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until translucent, about 2-3 minutes.
3. Add seafood and cook until pink and cooked through, about 3-4 minutes.
4. Stir in cooked rice, aji amarillo pepper paste, salt, and pepper. Cook for an additional 2-3 minutes, breaking up any clumps.
5. Taste and adjust seasoning as needed.
6. Transfer to a serving bowl; garnish with chopped green onions and serve with lime wedges.
Cooking Time: Approximately 15-20 minutes
Aji de Gallina with Rice
Aji de Gallina is a popular Peruvian dish that combines the creaminess of yellow pepper sauce with the tender flavor of chicken. This recipe serves 4-6 people.
Ingredients:
– 1 lb cooked chicken, shredded
– 2 medium yellow peppers, roasted and pureed
– 1/4 cup heavy cream
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 cups cooked white rice
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine pureed yellow peppers, heavy cream, cumin, paprika, salt, and pepper.
2. Bring the mixture to a simmer over medium heat.
3. Add shredded chicken to the saucepan and stir until coated with the yellow pepper sauce.
4. Cook for 5-7 minutes or until the sauce has thickened slightly.
5. Serve the chicken and yellow pepper sauce over cooked white rice.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Arroz Chaufa Peruano
A flavorful and comforting dish that’s a staple in Peruvian cuisine, Arroz Chaufa Peruano is a must-try! This recipe combines the familiar taste of fried rice with bold Latin American flavors.
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)
– 1 cup diced cooked chicken or beef
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mixed vegetables, cooked chicken or beef, paprika, salt, and pepper; stir-fry for 2-3 minutes.
4. Add rice to the skillet; stir-fry for 5-6 minutes, breaking up any clumps.
5. Taste and adjust seasoning as needed.
6. Garnish with cilantro before serving.
Cooking Time: 15-20 minutes
Peruvian Green Rice with Cilantro
This vibrant Peruvian dish is a staple in many households, adding a burst of freshness to any meal. With its creamy rice and herby flavor, it’s no wonder this recipe is a crowd-pleaser.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt to taste
Instructions:
1. Rinse the rice and cook according to package instructions using 2 cups of water.
2. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Stir in the cooked rice, chopped cilantro, and salt to taste. Mix well to combine.
5. Serve hot or let cool before refrigerating or freezing.
Cooking Time: 20-25 minutes
Arroz Tapado
Arroz Tapado, which translates to “covered rice” in English, is a classic Spanish dish that’s easy to make and packed with flavor. This one-pot meal is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup cooked chicken or beef, diced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– Salt and pepper to taste
– 2 tablespoons tomato paste
– 2 cups shredded cheddar cheese (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened.
2. Add the rice, water, chicken or beef, mixed vegetables, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
4. If using cheese, stir it in during the last 5 minutes of cooking.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Peruvian Rice with Duck
This hearty dish combines the rich flavors of duck with the creamy comfort of Peruvian rice, all wrapped up in a flavorful package. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb duck breast or thighs, cooked and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the cooked duck, cumin, salt, and pepper. Stir to combine.
4. Fluff the cooked rice with a fork and add it to the skillet. Stir until the rice is well coated with the duck mixture.
5. Reduce heat to low and simmer for 5-7 minutes or until the flavors have melded together.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: Approximately 20-25 minutes
Arroz con Mariscos
Arroz con Mariscos, or seafood paella, is a classic Spanish dish that combines the rich flavors of saffron-infused rice with succulent seafood. This recipe serves 4-6 people and is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup uncooked Spanish rice (Calasparra or Bomba)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams, scallops)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 4 cups chicken broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add seafood; cook until pink and cooked through, about 5 minutes.
4. Add rice, saffron mixture, chicken broth, smoked paprika, salt, and pepper. Stir to combine.
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. Garnish with chopped parsley, if desired. Serve hot.
Cooking Time: 25-30 minutes
Peruvian Rice and Beans
This classic Peruvian dish, known as Arroz y Frijoles, is a staple in many households. It’s a simple yet flavorful side dish that pairs perfectly with grilled meats or vegetables.
Ingredients:
– 1 cup uncooked white rice
– 1 cup cooked kidney beans (or black beans)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt to taste
– 4 cups water
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 minced garlic and cook for an additional minute.
4. Add the rice, cooked beans, cumin, and salt. 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 liquid is absorbed and the rice is tender.
Cooking Time: 25 minutes
Tacu Tacu with Fried Egg
A classic Peruvian dish that’s simple to make yet packed with flavor, Tacu Tacu is a must-try. This recipe combines crispy fried egg, creamy mashed potatoes, and savory black beans for a satisfying breakfast or brunch.
Ingredients:
– 2 large eggs
– 1 medium-sized potato, peeled and diced
– 1 cup cooked black beans
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro, sliced avocado, or crumbled queso fresco for garnish
Instructions:
1. Boil the diced potatoes until tender, then mash with a fork.
2. Heat the olive oil in a non-stick pan over medium heat. Crack in the eggs and cook sunny-side up, about 3-4 minutes.
3. In a separate pan, warm the black beans over low heat.
4. To assemble, place a scoop of mashed potatoes on a plate, followed by a spoonful of warmed black beans, and finish with the fried egg on top.
Cooking Time: 15-20 minutes
Arroz con Pato
This hearty dish from Spain’s Andalusia region is a staple of many family gatherings. By combining tender duck, flavorful rice, and aromatic spices, you’ll create a mouthwatering meal that’s sure to please.
Ingredients:
– 1 lb boneless duck breast or thighs, cut into 2-inch pieces
– 2 cups uncooked Spanish-style rice (such as Bomba or Calasparra)
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the duck pieces and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the same pan and sauté until softened, about 3 minutes.
4. Add the rice, chicken broth, smoked paprika, salt, and pepper. Stir well to combine.
5. Return the duck to the pan, cover with a lid, and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Peruvian Rice Stuffed Peppers
Experience the vibrant flavors of Peruvian cuisine with this simple and delicious recipe. These stuffed peppers are a twist on traditional Latin American dishes, filled with flavorful rice, beans, and spices.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 1/2 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, black beans, diced tomatoes, and cumin.
3. Stuff each bell pepper with the rice mixture, filling them as full as possible.
4. Place peppers in a baking dish and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Seco de Carne with Rice
Seco de Carne is a hearty and flavorful Colombian dish that slow-cooks beef in a rich tomato-based sauce, served with comforting rice. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 2 lbs beef shank or short ribs
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato puree
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper, to taste
– 2 cups cooked white rice
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the beef in a little oil over medium-high heat. Remove from pot.
3. Add more oil if needed, then sauté the onion and garlic until softened.
4. Add tomato puree, broth, cumin, smoked paprika, salt, and pepper. Stir well.
5. Return the beef to the pot, cover, and transfer to the preheated oven.
6. Braise for 2-1/2 hours or until the meat is tender.
7. Serve with cooked white rice.
Cooking Time: 2-1/2 hours
Peruvian Rice Pudding
A creamy and comforting dessert that’s popular throughout Peru, crema voladora is a sweet rice pudding flavored with cinnamon and vanilla. This traditional recipe is easy to make and perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 3 cups milk
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain and rinse the rice again, then combine it with milk, sugar, and salt in a medium saucepan.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and creamy.
5. Remove from heat and stir in cinnamon and vanilla extract.
6. Let it cool to room temperature before refrigerating for at least 2 hours.
7. Serve chilled, garnished with a sprinkle of cinnamon if desired.
Cooking Time: 20-25 minutes
Arroz con Leche Peruano
Arroz con Leche Peruano is a beloved dessert in Peru, made with simple ingredients and minimal effort. This creamy rice pudding is a staple at family gatherings and celebrations.
Ingredients:
– 1 cup cooked white rice (cooled)
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
Instructions:
1. In a medium saucepan, combine cooled rice, milk, sugar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil.
2. Reduce heat to low and simmer for 18-20 minutes or until pudding thickens and rice is fully coated with milk.
3. Remove from heat and stir in cinnamon. Let cool slightly before serving warm or at room temperature.
Cooking Time: 20 minutes
Peruvian Rice with Shrimp and Coconut
This aromatic Peruvian rice dish combines succulent shrimp, creamy coconut milk, and savory spices for a truly international culinary experience. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 can (14 oz) coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add rice and stir to combine with the onion mixture. Cook for 1-2 minutes.
4. Add water, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.
5. Add shrimp and coconut milk. Stir to combine and cook for an additional 2-3 minutes or until shrimp are pink and cooked through.
Cooking Time: 25-30 minutes
Arroz con Pollo Verde
This traditional recipe from Spain’s countryside, Arroz con Pollo Verde, is a staple of warm, comforting meals. With the bold flavors of chicken, vegetables, and spices, this dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken, cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in rice, peas and carrots, diced tomatoes, paprika, salt, and pepper. Cook for 1 minute.
4. Add 2 cups water to the skillet, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid absorbed.
Cooking Time: 30-35 minutes
Peruvian Rice and Lentils
This classic Peruvian dish, known as “Arroz con Lentejas,” is a flavorful and nutritious one-pot meal that combines the comforting warmth of rice with the earthy goodness of lentils. Perfect for a quick weeknight dinner or a hearty lunch.
Ingredients:
– 1 cup uncooked white rice
– 1 cup uncooked green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and salt. Cook for an additional minute.
4. Add the rice, lentils, and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until the liquid has been absorbed and the rice and lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Arroz con Chancho
Arroz con Chancho is a classic Chilean dish that combines tender pork, flavorful rice, and aromatic spices. This comforting stew is perfect for a cold winter’s night or a cozy weekend dinner.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 cups diced tomatoes (canned or fresh)
– 1 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown pork pieces, then set aside.
2. Add onion and garlic; cook until softened. Add cumin, paprika, salt, and pepper; stir to combine.
3. Add rice, water, browned pork, and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until rice is tender and liquid has been absorbed.
4. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: 45-60 minutes
Peruvian Rice with Aji Amarillo Sauce
Experience the vibrant flavors of Peru with this classic dish that combines creamy rice with a spicy and tangy aji amarillo sauce. Perfect as a side or main course, this recipe is sure to delight.
Ingredients:
For the Peruvian Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon salt
For the Aji Amarillo Sauce:
– 4 aji amarillo peppers (or substitute with jalapeños), seeded and chopped
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1/2 cup heavy cream or whole milk
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a pan and sauté onion and garlic until softened.
3. Add cooked rice, salt, and chopped aji amarillos (or jalapeños). Stir-fry for 2-3 minutes.
4. For the sauce, heat oil in a separate pan and sauté garlic and chopped aji amarillos (or jalapeños) for 1 minute.
5. Add heavy cream or milk and stir until combined. Season with salt to taste.
6. Serve rice with Aji Amarillo Sauce and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Summary
Get ready to experience the flavors of Peru with these 20 authentic and delicious rice recipes! From classic dishes like Arroz con Pollo Peruano and Arroz Chaufa Peruano, to seafood-inspired recipes like Peruvian Fried Rice with Seafood and Arroz con Mariscos, there’s something for everyone. You’ll also find unique recipes like Tacu Tacu with Fried Egg and Peruvian Green Rice with Cilantro. Plus, try your hand at more adventurous dishes like Seco de Carne with Rice and Peruvian Rice Stuffed Peppers. With a range of flavors and ingredients, these recipes will transport you to the vibrant culinary scene of Peru.
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