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.

Arroz a la Peruana
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 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
  1. Sauté onion in olive oil over medium heat until translucent.
  2. Add garlic; sauté until soft, but do not brown.
  3. Add the rice, and sauté for 2-3 minutes.
  4. Add the liquid, salt and butter; stir.
  5. Bring to a boil; cover, and reduce to low heat.
  6. Cook the rice for approximately 10-15 minutes, or until just tender.
  7. Taste; adjust salt as desired.
  8. Fluff rice with a fork, then very gently fold in the peas.
Recipe Notes

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.).