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 |
25minutes |
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Ingredients
- 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
Instructions
- Sauté onion in olive oil over medium heat until translucent.
- Add garlic; sauté until soft, but do not brown.
- Add the rice, and sauté for 2-3 minutes.
- Add the liquid, salt and butter; stir.
- Bring to a boil; cover, and reduce to low heat.
- Cook the rice for approximately 10-15 minutes, or until just tender.
- Taste; adjust salt as desired.
- 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.).