Peruvian Style Coriander Rice With Peas Recipes

ARROZ TAPADO - RICE ON TOP PERUVIAN BEEF DISH

Steps:

• In a saucepan over medium heat, add the oil, the carrot cut into pieces, the salt, and the rice. Stir everything, and cook for a couple of minutes.
• Then add the water, and raise the temperature to the maximum. Cook uncovered for about seven minutes until the water on the surface of the rice has evaporated.
• Then add the peas, stir a little, maximum of two turns to avoid breaking the rice, and continue to cook covered for an additional five to seven minutes. Meanwhile, prepare the meat.
• Peel the onion and chop it finely. Peel the garlic and mash it. Remove the stems from the chili, scoop out the seeds, and cut them into small pieces. Cut the eggs into small pieces too, as well as the olives.
• In a bowl, place the meat and season with the cumin, tomato paste, salt, and crushed garlic. Let it rest for about five minutes.
• In a saucepan, put the three tablespoons of oil over medium heat. When it is bubbling, add the onion and the minced panca peppers. Cook for about three minutes until the onion turns translucent.
• Add the seasoned meat and sauté with the vegetables for about five minutes.
• When the meat loses its pink color, add the olives and raisins. Lastly, add the chopped eggs, and the coriander (cilantro). Stir and turn off.
• To assemble the covered rice, you will need a round bowl, about four inches in diameter. Brush with oil so it comes off easily when serving. Then, place about four large tablespoons of the rice that you prepare and distribute it over the base of the bowl, then compress it with a spoon, until it is compact and uniform.
• When the first layer of rice is sufficiently compacted, add about four tablespoons of beef stew. Compact again with the spoon
• Then put more rice on top, compacting in the same way.
• To flip, place a plate on top of the bowl and center it, or if you want to serve fried plantains on the side, place it on the side.
• Hold the plate, and firmly turn it over. The covered rice will remain on the plate.
• Remove the cup very carefully so that the covered rice does not collapse.
• The garnishes for this dish are fried, and you can fry them in the same pan, using the same oil. Peel the plantains cut them in two crosswise, and then each banana half into three slices.
• Fry the plantains, about three minutes on each side. Place two or three slices of plantain per plate. Then fry the eggs, and put a scrambled egg on top of each covered rice. Garnish with a little parsley and enjoy.

CILANTRO LIME RICE {ARROZ CON CILANTRO}

Steps:

• Heat the oil or butter on medium low temperature in medium sized saucepan.
• Add the chopped onions and garlic, cook until the onions are translucent and soft, about 2-3 minutes.
• Add the uncooked rice and stir it until it is well coated by the oil, add the water with a little bit of salt, and bring it to a boil.
• Let the water boil until it's reduced and barely covers the rice, cover with a lid, reduce the temperature to low or simmer, and cook for about 20-25 minutes. The rice should be fully cooked, but firm and not sticky (think al dente). It will take longer to cook at higher altitudes.
• Mix the rice with the chopped cilantro and lime juice, taste and add additional salt if needed. Can also add a bit of olive oil if desired.

PERUVIAN GREEN RICE

Steps:

• Chop onion and garlic and peel and dice carrot.
• Add cilantro and broth to your blender and blend until the cilantro is completely liquified.
• Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry for a few more seconds.
• Add rice, cilantro water, and carrots to the onions and stir to combine.
• Stove-top: bring to a boil and as soon as slightly bubbly, reduce heat to low and immediately cover. Set a timer for 15 minutes.Instant Pot: put on the lid and seal. Set the pot to 3 minutes on high pressure, then wait for full natural pressure release.
• Add frozen peas and use a spoon or fork to mix in and fluff the rice. Then serve immediately.

PERUVIAN STYLE CORIANDER RICE WITH PEAS

Steps:

• In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
• Add the cilantro, coriander, and cumin, and stir-fry for a minute.
• Add the raw rice and stir-fry briefly.
• Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
• Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
• Toss ingredients and taste for salt and pepper.

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
• Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
• Transfer mixture carefully to an electric blender and puree.
• Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
• Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.