Peruvian cuisine is a fusion of indigenous, Spanish, African, and Asian flavors, resulting in a unique and delicious culinary experience. One staple ingredient that brings people together is rice – Arroz in Spanish. Whether served as a side dish or incorporated into main courses, Peruvian rice recipes are a testament to the country’s rich cultural heritage. From classic dishes like Peruvian Arroz con Pollo (Chicken and Rice) to innovative creations like Arroz Chaufa (Peruvian Fried Rice), there’s a flavorful recipe for every palate.
In this article, we’ll explore 18 mouthwatering Peruvian rice recipes that showcase the country’s love affair with this staple grain. From savory main courses to sweet desserts, these dishes will transport you to the vibrant streets of Lima and beyond.
Peruvian Arroz con Pollo
This classic Peruvian dish is a staple of traditional cuisine, featuring juicy chicken cooked with aromatic spices, vegetables, and creamy rice. Perfect for a weeknight dinner or special occasion, this recipe combines the bold flavors of Latin America with the comfort of a hearty meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
4. Stir in paprika, cumin, salt, and pepper.
5. Add rice to the skillet, cooking for 1-2 minutes or until lightly toasted.
6. Add chicken broth, diced tomatoes, and browned chicken to the skillet. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 25-30 minutes
Arroz Chaufa (Peruvian Fried Rice)
A popular street food in Peru, Arroz Chaufa is a flavorful and filling dish that combines cooked rice with vegetables, meat or seafood, and spices. This recipe serves 4-6 people.
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 cooked chicken or seafood, diced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables; cook for an additional 2-3 minutes.
4. Stir in cooked rice, chicken or seafood, soy sauce, and oyster sauce (if using).
5. Cook, stirring constantly, for about 5 minutes or until the rice is heated through and slightly crispy at the bottom.
6. Season with salt and pepper to taste.
7. Transfer to a serving platter; garnish with chopped scallions.
Cooking Time: About 15-20 minutes.
Arroz Verde (Green Rice)
A flavorful and vibrant twist on traditional rice dishes, Arroz Verde is a popular Latin American recipe that combines the richness of green chilies with the comfort of warm rice. This easy-to-make dish is perfect for accompanying grilled meats, roasted vegetables, or as a side to your favorite main courses.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium-high heat.
2. Add the chopped cilantro, scallions, and jalapeño; sauté until fragrant, about 1 minute.
3. Add the rice and stir to coat with the green mixture. Cook for 1-2 minutes.
4. Add the water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
6. Fluff with a fork; season with salt to taste.
Cooking Time: 20-22 minutes
Arroz con Mariscos (Seafood Rice)
A classic Spanish dish that combines the flavors of the Mediterranean with the freshness of seafood.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and rinsed
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
2. Add the seafood; cook until it starts to brown, about 5 minutes.
3. Add the rice, water, saffron mixture, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Serve hot, with lemon wedges if desired.
Cooking Time: 25-30 minutes
Arroz Tapado (Layered Beef and Rice)
This classic Latin American recipe is a staple of comfort food, where tender beef and flavorful rice come together to create a satisfying and filling meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 2 cups uncooked white rice
– 4 cups water
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Cook the beef in a large skillet over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
2. In the same skillet, add oil and sauté the onion and garlic until softened, about 3 minutes.
3. Add the rice to the skillet and cook for 1-2 minutes, stirring constantly.
4. Gradually add the water to the skillet, stirring continuously.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
6. Layer the cooked beef on top of the rice and serve hot.
Cooking Time: 30-40 minutes
Arroz con Pato (Duck Rice)
Savor the rich flavors of Latin America with this aromatic duck rice dish, perfect for a cozy dinner or special occasion. This recipe combines tender duck, savory spices, and fluffy rice for a truly mouthwatering experience.
Ingredients:
– 1 lb duck breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add duck pieces; cook until browned, about 5 minutes. Remove from pan.
3. Add onion and garlic; sauté until softened, about 3 minutes.
4. Add rice, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add chicken broth; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Return duck to pan; stir to combine with rice mixture.
Cooking Time: 25-30 minutes
Peruvian Tacu Tacu (Rice and Beans)
A classic Peruvian dish, Tacu Tacu is a hearty and flavorful rice and beans meal that’s easy to make and satisfying to eat.
Ingredients:
– 1 cup uncooked white rice
– 1 cup cooked black beans (or pinto beans)
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– Salt, to taste
– 2 cups water
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the cooked beans, rice, cumin powder, and salt. Stir well to combine.
4. Gradually add the water, stirring constantly to prevent lumps from forming.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until the liquid has been absorbed and the Tacu Tacu is creamy and tender.
Cooking Time: 20 minutes
Servings: 4-6 people
Arroz con Leche (Peruvian Rice Pudding)
Arroz con Leche, also known as Peruvian rice pudding, is a creamy and comforting dessert that’s popular throughout Peru. This simple recipe combines sweetened condensed milk, rice, cinnamon, and raisins to create a delicious treat.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1 can (14 oz) sweetened condensed milk
– 1/4 teaspoon ground cinnamon
– 2 tablespoons raisins
– 1 tablespoon unsalted butter
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the milk, sweetened condensed milk, and cinnamon. Heat over medium heat until the mixture comes to a simmer.
3. Add the rice to the saucepan and stir to combine. Cook for 18-20 minutes or until the rice is tender and creamy.
4. Remove from heat and stir in the raisins and butter until melted.
5. Let cool slightly before serving.
Cooking Time: 20-25 minutes
Arroz con Pollo a la Norteña
This classic Mexican recipe is a staple of northern cuisine, featuring chicken cooked to perfection with saffron-infused rice, vegetables, and spices. Serve hot and enjoy the comforting flavors of this beloved dish.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 3 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until the onion is translucent.
3. Add rice, peas and carrots, cumin, paprika, saffron mixture, salt, and pepper. Stir to combine.
4. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: 25-30 minutes
Arroz con Chancho (Pork Rice)
A classic Latin American dish from Colombia and Venezuela, Arroz con Chancho is a hearty and flavorful one-pot meal that combines tender pork with saffron-infused rice. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless pork shoulder or butt, cut into 2-inch pieces
– 2 cups uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes. Remove from heat.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, smoked paprika (if using), salt, and pepper.
5. Add the rice and water to the skillet; stir to combine.
6. Return the pork to the skillet; bring to a boil.
7. Reduce heat to low, cover, and simmer for 25-30 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 30-35 minutes
Arroz con Camarones (Shrimp Rice)
This classic Latin American recipe combines succulent shrimp with aromatic rice and spices, creating a mouthwatering dish that’s perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon paprika
– 1/2 teaspoon saffron threads
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add shrimp; cook until pink, about 2-3 minutes per side.
4. Stir in paprika and saffron; cook for 1 minute.
5. Add rice to the saucepan; stir to combine with the shrimp mixture.
6. Add water to the saucepan; bring to a boil.
7. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed.
8. Fluff with fork; season with salt and pepper to taste.
9. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Arroz con Chorizo (Sausage Rice)
Arroz con Chorizo is a classic Spanish recipe that combines flavorful sausage with aromatic rice, creating a satisfying and filling meal. This simple yet savory dish is perfect for a weeknight dinner or as an accompaniment to other Spanish favorites.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound chorizo sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the sliced chorizo and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add the chopped onion and minced garlic to the same pan; cook until softened, about 3-4 minutes.
4. Add the uncooked rice to the pan and stir to combine with the onion mixture. Cook for 1 minute.
5. Add the water and cooked chorizo back into the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
6. Fluff with a fork and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Arroz con Hongos (Mushroom Rice)
A classic Latin American dish that combines the earthy flavors of sautéed mushrooms with the simplicity of cooked rice. This recipe is a staple in many Hispanic households and is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add chopped onion and cook until translucent.
2. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until they release their liquid and start to brown.
4. Add rice, water, paprika, salt, and pepper. Stir well to combine.
5. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and liquid absorbed.
6. Fluff with a fork and garnish with cilantro leaves, if desired.
Cooking Time: 20 minutes
Arroz con Atún (Tuna Rice)
A classic Puerto Rican dish that combines the flavors of tuna, onions, garlic, and spices with a flavorful rice base.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can of tuna in oil (drained), flaked
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Heat the water in a medium saucepan until boiling.
2. Add the rice and reduce heat to low. Cover and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
3. In a large skillet, sauté the chopped onion and minced garlic over medium heat until softened.
4. Add the flaked tuna, paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally.
5. Once the rice is cooked, fluff it with a fork and add to the skillet with the tuna mixture. Stir well to combine.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Arroz con Verduras (Vegetable Rice)
A flavorful and nutritious one-pot dish that combines the simplicity of rice with the vibrant colors and textures of a variety of vegetables. This recipe is perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 zucchini, diced
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent (3-4 minutes).
3. Add the bell peppers and zucchini; cook until tender, stirring occasionally (5-6 minutes).
4. Add the rice and stir to coat with the vegetable mixture.
5. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
6. Fluff with a fork and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Arroz con Costilla (Rib Rice)
A hearty and flavorful Latin American dish that combines tender beef ribs with saffron-infused rice, onions, garlic, and spices. This comforting meal is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound beef short ribs
– 2 cups uncooked white rice
– 4 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 saffron threads, soaked in 2 tablespoons hot water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the water is absorbed.
3. Meanwhile, season short ribs with salt, cumin, and smoked paprika (if using). Heat olive oil in a large skillet over medium-high heat. Sear ribs until browned on all sides, about 5 minutes per side.
4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
5. Transfer the ribs and onion mixture to a baking dish. Pour in saffron-infused water (strained of any solids) and cover with aluminum foil.
6. Bake for 2-1/2 hours or until the meat is tender and falling off the bone.
Cooking Time: 3-4 hours
Arroz con Huevo (Egg Rice)
A classic Latin American dish that’s easy to make and packed with flavor. This simple recipe combines the creaminess of scrambled eggs with the savory goodness of rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons vegetable oil
– 4 large eggs
– Salt, to taste
– Optional: chopped onion, garlic, chili flakes, or grated cheese for added flavor
Instructions:
1. Rinse the rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low and cover.
2. Simmer rice for 15-20 minutes or until all liquid is absorbed and rice is tender.
3. Heat oil in a large skillet over medium-high. Crack eggs into the pan and scramble until cooked through.
4. Fluff cooked rice with a fork and add scrambled eggs, salt, and any desired additional ingredients. Mix well to combine.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Arroz con Aji de Gallina (Spicy Chicken Rice)
Experience the rich flavors of Peruvian cuisine with this creamy and spicy rice dish, featuring shredded chicken in aji amarillo pepper sauce.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs
– 1/4 cup aji amarillo pepper paste (or substitute with sriracha)
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tsp paprika
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Shred the cooked chicken into bite-sized pieces.
3. In a large skillet, combine the shredded chicken, aji amarillo pepper paste, garlic, and paprika. Stir until well combined.
4. Add the heavy cream and stir until the sauce thickens slightly.
5. Season with salt and black pepper to taste.
6. Serve the spicy chicken mixture over cooked rice, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 18 flavorful Peruvian rice recipes! From classic dishes like Peruvian Arroz con Pollo and Arroz Chaufa (Peruvian Fried Rice), to unique options like Arroz Verde (Green Rice) and Arroz con Mariscos (Seafood Rice), there’s something for everyone. These recipes showcase the rich cultural heritage of Peru, with a mix of traditional and modern twists. Whether you’re in the mood for spicy sausage or savory seafood, these rice dishes are sure to satisfy your cravings and leave you wanting more.
