Rice is a principal Peruvian side dish. In fact, two starch side dishes are usually served at every meal. Rice is almost always one of them, and potato is usually the other: a delicious marriage of Andean and Spanish cuisines.
- 1Tbsp. extra virgin olive oil
- 1/2medium yellow onion, small dice
- 2cloves garlic, minced
- 2 cups long grain white rice
- 4cups water or stock
- 1cup green peas, hot
- 1/2tsp. kosher or sea salt
- 1Tbsp. butter, unsalted
For a healthier version, you can substitute brown rice and omit the butter. However, be sure to increase the cooking time according to the package’s directions.
You can use a stock that complements whatever it's being served with (beef stock with steak, etc.).