Main Course

Arroz con Vegetales: Peruvian Vegetable Rice

Original name: Arroz con Vegetales

Prep

15 mins

Cook

25 mins

Servings

PeruvianEasyLunchVegetarianVeganGluten FreeDairy Free

About this dish

Arroz con vegetales is the weeknight staple that hums in Peruvian kitchens from Lima to Cusco, a dish that turns humble rice into a canvas for the garden. Born from the marriage of Spanish rice tradition and Andean produce, it relies on a sofrito base of onion, garlic, and ají amarillo to wake up the grains before the vegetables join the party.

Ingredients

UK and US measurements are both included for every recipe.

Long-grain white rice

grain

2 cups (400 g)

Imperial: 2 cups (14 oz)

Water or vegetable broth

liquid

4 cups (960 ml)

Imperial: 4 cups (32 fl oz)

Red onion, finely chopped

vegetable

1 medium (150 g)

Imperial: 1 medium (5.3 oz)

Garlic cloves, minced

vegetable

3 cloves (9 g)

Imperial: 3 cloves (0.3 oz)

Ají amarillo paste

seasoning

1 tbsp (15 g)

Imperial: 1 tbsp (0.5 oz)

Carrot, peeled and diced

vegetable

1 medium (60 g)

Imperial: 1 medium (2.1 oz)

Red bell pepper, diced

vegetable

1 medium (120 g)

Imperial: 1 medium (4.2 oz)

Frozen peas

vegetable

½ cup (75 g)

Imperial: ½ cup (2.6 oz)

Corn kernels (fresh or frozen)

vegetable

½ cup (75 g)

Imperial: ½ cup (2.6 oz)

Vegetable oil

fat

2 tbsp (30 ml)

Imperial: 2 tbsp (1 fl oz)

Salt

seasoning

1 tsp (5 g)

Imperial: 1 tsp (0.18 oz)

Black pepper

spice

½ tsp (1 g)

Imperial: ½ tsp (0.04 oz)

Fresh cilantro, chopped (optional)

herb

2 tbsp (5 g)

Imperial: 2 tbsp (0.18 oz)

Method

Sauté the base

4 minutes

Heat the vegetable oil in a large pot over medium heat. Add the red onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and ají amarillo paste and cook for 1 minute more until fragrant.

Add vegetables

3 minutes

Add the carrot, red bell pepper, peas, and corn kernels. Stir well and cook for 3 minutes to soften slightly.

Toast the rice

2 minutes

Add the rice and stir to coat it with the sofrito and vegetables. Toast for 2 minutes, stirring, until the grains look slightly translucent.

Simmer with liquid

18 minutes

Pour in the water or vegetable broth, then season with salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.

Rest and fluff

5 minutes

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, sprinkle with chopped cilantro if using, and serve hot.

Equipment

Large pot
Knife
Cutting board
Wooden spoon
Measuring cups and spoons

Nutrition facts

360 kcal

Calories

9 g

Protein

78 g

Carbohydrates

8 g

Fat

5 g

Fiber

420 mg

Sodium

Tips

Use ají amarillo paste for a truly Peruvian kick, it wakes up the taste buds and smells like the streets of Lima., Do not peek while the rice simmers, every time you lift the lid you're letting the ancestor-waking aromas escape.
Cauliflower, green beans, or hominy are fine substitutes if that is what your garden or market gives you, but keep the base sofrito constant.
For a deeper grain flavor, toast the rice until almost crackling before you add the water, but be careful not to burn the garlic.

Serving suggestions

Serve as a main dish with a wedge of lime, a sprinkle of fresh cilantro, and a side of fried plantains or a simple salad. It also shines as a side to grilled fish or in a mountain-style lamb shank.

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Recipe by

Mateo Quispe

Specialises in Peruvian cuisine

Mateo makes ceviche with leche de tigre that will wake your ancestors. He uses rocoto peppers for heat.

Describe yourself in three words: Acidic, spicy, ancestor-waking.