15 Green Peruvian Rice Recipes That Burst With Herb Flavor

When I think of Peruvian cuisine, the vivid green hues of herb-infused rice instantly come to mind. These 15 green Peruvian rice recipes highlight the incredible flavors of cilantro and other fresh herbs, turning simple grains into extraordinary dishes. From cilantro rice paired with grilled chicken to huacatay-infused variations, each recipe is full of personality. Join me as we explore these delightful creations that promise to elevate your meals and tantalize your taste buds. There’s so much to uncover!

Cilantro Rice With Grilled Chicken

Cilantro Rice with Grilled Chicken is a delightful dish that brings together the fresh flavors of cilantro and the smoky taste of grilled chicken, making it a perfect choice for a family dinner or a casual gathering. The vibrant green rice isn’t only visually appealing but also provides a revitalizing complement to the tender and juicy chicken, which is marinated to enhance its flavor. This dish captures the essence of Peruvian cuisine, which is known for its bold flavors and use of fresh ingredients.

In this recipe, we’ll start by preparing a fragrant cilantro rice that’s infused with the essence of fresh herbs and lime juice, making it a standout side dish. The grilled chicken will be marinated in a zesty mixture of spices and lime, then cooked to perfection on the grill. Together, these two components create a harmonious balance of taste and texture that’s sure to please everyone’s palate.

Ingredients (Serves 4-6):

• 2 cups long-grain rice
• 4 cups chicken broth
• 1 bunch fresh cilantro, stems removed
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the olive oil, cumin, paprika, chili powder, minced garlic, salt, and black pepper. This marinade will add depth and flavor to the chicken. Mix well until all ingredients are fully incorporated.
2. Marinate the Chicken: Place the chicken breasts in the marinade, ensuring they’re well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the meat.
3. Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear. In a large pan, bring the chicken broth to a boil. Add the rinsed rice, 1/2 of the cilantro leaves, and lime juice. Stir to combine, reduce the heat to low, cover the pan, and let it simmer for about 18-20 minutes or until the rice is cooked and liquid is absorbed.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F and the chicken is nicely charred.
5. Fluff the Rice: Once the rice is cooked, remove it from the heat and let it sit for 5 minutes. Fluff the rice with a fork and stir in the remaining cilantro leaves for a burst of freshness.
6. Serve: Slice the grilled chicken and serve it over a bed of cilantro rice. Garnish with lime wedges for an extra zesty touch.

Extra Tips:

For an added layer of flavor, consider adding sautéed onions or bell peppers to the rice while it cooks. If you prefer a spicier kick, you can adjust the amount of chili powder in the marinade or serve with a spicy salsa on the side. Additionally, letting the chicken marinate longer, even up to a few hours, can deepen the flavor profile. Enjoy your flavorful Cilantro Rice with Grilled Chicken!

Huacatay-Infused Rice With Shrimp

Huacatay-infused rice with shrimp is a delightful Peruvian dish that combines the unique flavors of the Andean herb huacatay with succulent shrimp and perfectly cooked rice. This vibrant dish not only brings together the freshness of the ingredients but also showcases the culinary traditions of Peru. The aromatic and somewhat minty flavor of huacatay elevates the rice, making this dish a standout on any dinner table.

Preparing this dish is an exciting culinary adventure, as it involves blending fresh herbs and spices to create a deliciously fragrant base for the rice and shrimp. The combination of textures and flavors will leave your guests impressed and wanting more. Perfect for gatherings or a cozy family dinner, huacatay-infused rice with shrimp is bound to become a favorite in your repertoire.

Ingredients (serves 4-6):

• 2 cups long-grain white rice
• 1 lb shrimp, peeled and deveined
• 1/2 cup fresh huacatay leaves (or substitute with fresh mint if unavailable)
• 4 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1/2 tsp cumin
• 1/2 tsp paprika
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Huacatay Paste: In a blender, combine the fresh huacatay leaves, a splash of olive oil, and a pinch of salt. Blend until you achieve a smooth paste. This will be the flavor base for your rice.
2. Sauté Aromatics: In a large pot or skillet, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-5 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Cook the Rice: Add the rice to the pot, stirring well to coat it with the oil and onions. Allow it to toast slightly for about 2 minutes, stirring frequently. This step helps to enhance the flavor of the rice.
4. Add Broth and Huacatay Paste: Pour in the chicken or vegetable broth along with the huacatay paste. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
5. Cook the Shrimp: While the rice is cooking, in a separate skillet, heat a tablespoon of olive oil over medium heat. Add the diced tomato and cook for about 2 minutes. Then, add the shrimp, cumin, paprika, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes.
6. Combine and Serve: Once the rice is cooked, gently fluff it with a fork and mix in the cooked shrimp. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Extra Tips:

When preparing huacatay-infused rice with shrimp, make certain your shrimp are fresh for the best flavor and texture. If huacatay is hard to find, fresh mint can be used as a substitute, although it will alter the flavor profile slightly.

Additionally, for a spicier kick, consider adding diced jalapeños or a sprinkle of chili flakes during the cooking process. Enjoy experimenting with different vegetables or proteins to make this dish your own!

Peruvian Green Rice With Vegetables

Green Peruvian Rice, known as “Arroz Verde,” is a vibrant and flavorful dish that showcases the rich culinary traditions of Peru. This dish isn’t only visually appealing with its bright green hue but also packed with nutrients thanks to the incorporation of fresh herbs and vegetables. The base of this delightful recipe is rice, which is cooked in a blend of cilantro and spinach, giving it a fresh, herbal taste that pairs beautifully with a variety of proteins or can stand alone as a vegetarian option.

To enhance the dish, a medley of colorful vegetables like bell peppers, peas, and corn is added, which not only provides texture but also boosts the nutritional profile. This recipe is perfect for family gatherings or weeknight dinners, serving 4-6 people. Whether you serve it as a side or a main dish, Green Peruvian Rice with Vegetables is sure to be a hit at your table.

Ingredients:

• 2 cups long-grain white rice
• 4 cups vegetable broth
• 1 cup fresh cilantro
• 1 cup fresh spinach
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 1 cup corn (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Green Sauce: In a blender, combine the fresh cilantro, spinach, and 1 cup of vegetable broth. Blend until smooth and set aside. This mixture will give the rice its vibrant green color and fresh flavor.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Toast the Rice: Add the rice to the pot with the sautéed onion and garlic. Stir the rice well to coat it with the oil and cook for about 2-3 minutes until the rice begins to look slightly translucent.
4. Add the Green Sauce: Pour the blended green sauce into the pot with the rice. Stir well to combine, ensuring that the rice is evenly coated with the green mixture.
5. Cook the Rice: Add the remaining vegetable broth, salt, black pepper, and cumin to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
6. Incorporate the Vegetables: Once the rice is cooked, gently fluff it with a fork. Fold in the chopped red bell pepper, frozen peas, and corn. Cover the pot again and let it sit for an additional 5 minutes to heat the vegetables through.
7. Finish and Serve: Squeeze the lime juice over the rice and give it a final gentle stir. Adjust seasoning if necessary. Serve the Green Peruvian Rice hot, garnished with extra cilantro if desired.

Extra Tips: When preparing Green Peruvian Rice, feel free to customize the vegetables based on seasonal availability or personal preference. You can also add proteins such as grilled chicken, shrimp, or tofu for a more substantial meal.

For an extra layer of flavor, consider toasting the rice in the olive oil for a minute or two before adding the liquid, as this can enhance the nutty flavor of the rice. Enjoy this dish as a delightful side or a vibrant main course!

Parsley and Lemon Rice

Parsley and Lemon Rice is a vibrant and invigorating dish that perfectly embodies the bright flavors of Peruvian cuisine. The combination of fresh parsley and zesty lemon not only elevates the rice but also makes it a delightful accompaniment to a variety of main dishes. This rice dish is simple to prepare and can be enjoyed by your family or served at gatherings, bringing a touch of green to your table.

The use of fresh herbs in this recipe adds not only color but also an aromatic quality that complements the natural flavors of the rice. Whether you’re serving it alongside grilled meats, roasted vegetables, or as part of a larger meal, Parsley and Lemon Rice is sure to be a hit. Plus, it’s a fantastic way to incorporate more greens into your diet without compromising on taste.

Ingredients (Serves 4-6)

• 2 cups long-grain rice
• 4 cups vegetable or chicken broth
• 1 cup fresh parsley, finely chopped
• 1 lemon, juiced and zested
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Rinse the Rice: Begin by rinsing the long-grain rice under cold water until the water runs clear. This step removes excess starch and helps to keep the rice fluffy during cooking.
2. Sauté the Aromatics: In a large pot or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Toast the Rice: Once the onions and garlic are aromatic, add the rinsed rice to the pot. Stir the rice for about 2-3 minutes, allowing it to toast lightly. This enhances the flavor and helps achieve the perfect texture.
4. Add Broth and Seasoning: Pour in the vegetable or chicken broth, and add salt and pepper to taste. Stir the mixture to combine and bring it to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.
5. Cook the Rice: Allow the rice to simmer on low heat for about 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time, as the steam is essential for cooking the rice properly.
6. Mix in Parsley and Lemon: Once the rice is cooked, remove it from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and gently fold in the finely chopped parsley, lemon juice, and lemon zest. Taste and adjust seasoning if needed.
7. Serve: Transfer the Parsley and Lemon Rice to a serving dish. Garnish with additional parsley or lemon slices if desired, and serve warm.

Extra Tips

For an added layer of flavor, consider toasting the rice for a bit longer before adding the broth, or adding other herbs like cilantro for a different twist.

If you prefer a creamier texture, you can finish the dish with a tablespoon of butter or a splash of cream. This rice can also be made ahead of time and reheated, making it a convenient option for meal prep.

Enjoy your cooking adventure with this invigorating dish!

Aji Verde Rice With Beef

Aji Verde Rice With Beef is a vibrant and flavorful dish that brings together the rich culinary traditions of Peru. This dish features tender beef marinated in a zesty Aji Verde sauce, complemented by fluffy rice infused with the same green sauce, creating a harmonious blend of flavors. The Aji Verde, made with fresh cilantro, jalapeño peppers, and lime juice, not only adds an incredible punch to the beef but also brightens the rice, making it a perfect accompaniment.

This dish isn’t only delicious but also visually appealing, with its bright green hues making it a showstopper at any table. It’s a wonderful option for family dinners or entertaining guests, as it combines protein and carbs in a single plate, guaranteeing everyone leaves satisfied. Plus, the preparation is straightforward, making it accessible even for novice cooks.

Ingredients (Serves 4-6):

• 1 pound beef sirloin, thinly sliced
• 2 cups long-grain white rice
• 1 cup fresh cilantro leaves, packed
• 1-2 jalapeño peppers (adjust for spice level), seeds removed
• 2 cloves garlic, minced
• ½ cup mayonnaise
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups beef broth or water
• Optional: lime wedges and additional cilantro for garnish

Cooking Instructions:

1. Prepare the Aji Verde Sauce: In a blender, combine the fresh cilantro, jalapeño peppers, garlic, mayonnaise, lime juice, olive oil, cumin, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning if necessary, then set aside.
2. Marinate the Beef: Place the sliced beef in a bowl and coat it with half of the Aji Verde sauce. Ascertain the beef is well covered, then cover the bowl and let it marinate in the refrigerator for at least 30 minutes to enhance the flavors.
3. Cook the Rice: In a large saucepan, bring the beef broth or water to a boil. Once boiling, add the rice, cover, and reduce the heat to low. Cook the rice according to package instructions, usually about 18-20 minutes, until the liquid is absorbed and the rice is tender.
4. Cook the Beef: In a large skillet over medium heat, add a little olive oil. Once hot, add the marinated beef in a single layer (you may need to do this in batches). Cook for about 3-4 minutes on each side until browned and cooked through. Remove from heat.
5. Combine Rice and Aji Verde: Once the rice is cooked, fluff it with a fork and stir in the remaining Aji Verde sauce until well incorporated. This will give the rice a beautiful green color and flavor.
6. Serve: On a large serving platter, arrange the Aji Verde rice and top it with the sautéed beef. Garnish with lime wedges and extra cilantro if desired.

Extra Tips:

When cooking Aji Verde Rice With Beef, feel free to customize the dish to your liking. You can add vegetables like bell peppers or peas to the rice for added nutrition and color.

If you prefer a milder flavor, reduce the amount of jalapeños in the sauce or use bell peppers instead. For a richer taste, consider using beef broth to cook the rice instead of water, as it enhances the overall flavor profile.

Enjoy your culinary journey through Peru!

Spinach and Green Onion Rice

Spinach and Green Onion Rice is a delightful and nutritious dish that showcases the vibrant flavors of fresh spinach combined with the mild sweetness of green onions. This recipe isn’t only easy to prepare but also serves as a fantastic side dish or a light main course. The bright green color makes it visually appealing, while the combination of ingredients offers a revitalizing taste that pairs well with various proteins or can be enjoyed on its own.

This dish is perfect for family gatherings or casual weeknight dinners. It’s a great way to incorporate more greens into your diet without compromising on flavor. With minimal cooking time and simple ingredients, Spinach and Green Onion Rice is an excellent choice for anyone looking to create a wholesome meal that everyone will love.

Ingredients (Serves 4-6):

• 1 cup long-grain rice
• 2 cups vegetable broth or water
• 2 cups fresh spinach, chopped
• 1 cup green onions, chopped (including green tops)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice (optional)
• 1/4 cup grated Parmesan cheese (optional)

Cooking Instructions:

1. Rinse the Rice: Begin by rinsing the long-grain rice under cold water. This helps to remove excess starch and guarantees that the rice cooks fluffy rather than sticky. Allow the rice to drain while you prepare the other ingredients.
2. Sauté the Aromatics: In a medium-sized pot, heat the olive oil over medium heat. Once hot, add the minced garlic and chopped green onions. Sauté for about 2-3 minutes until the garlic is fragrant and the green onions are tender. Be careful not to brown the garlic, as it can become bitter.
3. Cook the Rice: Add the rinsed rice to the pot with the sautéed aromatics. Stir well to coat the rice with the oil and mix in the flavors. Toast the rice for about 1-2 minutes, stirring frequently.
4. Add Liquid and Spinach: Pour in the vegetable broth (or water) and add the chopped spinach, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
5. Fluff and Finish: Once the rice is cooked, remove the pot from heat. Let it sit, covered, for an additional 5 minutes. Then, remove the lid and fluff the rice with a fork. If desired, stir in the lemon juice and grated Parmesan cheese for added flavor and creaminess.
6. Serve: Transfer the Spinach and Green Onion Rice to a serving dish and enjoy it warm as a side dish or a light meal.

Extra Tips:

For added flavor, consider incorporating other vegetables such as peas or bell peppers, or use chicken broth instead of vegetable broth. You can also experiment with different herbs like basil or parsley for a fresh twist.

If you prefer a creamier texture, increase the amount of Parmesan cheese or serve with a dollop of sour cream or yogurt. This dish can be made ahead of time and reheated, making it a convenient option for meal prep!

Quinoa and Herb Rice Pilaf

Quinoa and Herb Rice Pilaf is a vibrant, nutritious dish that brings together the nutty flavor of quinoa and a medley of fresh herbs, making it a perfect side dish or a light main course. This delightful recipe is infused with aromatic hints of garlic and onion, offering a beautiful base for the freshness of parsley, cilantro, and mint. Packed with protein and fiber, this dish not only tantalizes your taste buds but also provides a healthy option for any meal.

The versatility of Quinoa and Herb Rice Pilaf allows it to complement a wide range of main courses, from roasted meats to grilled vegetables. Easy to prepare and visually appealing, this dish can be customized to suit your preferences or to make use of the herbs you have on hand. Whether you’re planning a family dinner or a casual get-together with friends, this pilaf is sure to impress with its vibrant colors and flavors.

Ingredients (Serves 4-6):

• 1 cup quinoa, rinsed
• 1 cup long-grain rice, rinsed
• 4 cups vegetable broth or water
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• Zest of 1 lemon

Cooking Instructions:

1. Prepare the Quinoa and Rice: Rinse the quinoa and long-grain rice under cold running water. This helps to remove any bitterness from the quinoa and excess starch from the rice, ensuring a fluffy texture once cooked.
2. Sauté Aromatics: In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Toast the Grains: Add the rinsed quinoa and rice to the pot with the sautéed onions and garlic. Stir well to coat the grains with the oil and mix them with the aromatics. Toast them for about 2-3 minutes, stirring occasionally, until they’re slightly golden and fragrant.
4. Add Liquid and Seasoning: Pour in the vegetable broth (or water), and add the salt and black pepper. Stir everything together, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for about 15-20 minutes, or until the grains have absorbed the liquid and are tender.
5. Fluff and Add Herbs: Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Then, use a fork to fluff the quinoa and rice mixture. Stir in the chopped parsley, cilantro, and mint, along with the lemon juice and zest. Mix well to combine all the flavors.
6. Serve: Transfer the Quinoa and Herb Rice Pilaf to a serving dish. You can garnish with additional herbs or lemon slices if desired. Enjoy it warm as a side dish or a light main course.

Extra Tips:

When preparing Quinoa and Herb Rice Pilaf, feel free to experiment with different herbs or add-ins based on seasonal availability or personal preference. For added flavor, consider incorporating chopped nuts, such as almonds or pistachios, or dried fruits like cranberries or raisins.

If you prefer a richer taste, try using chicken broth instead of vegetable broth. The dish can also be made ahead of time and reheated, making it perfect for meal prep or gatherings.

Cilantro-Lime Rice With Fish

Cilantro-Lime Rice with Fish is a vibrant and invigorating dish that brings together the zesty flavors of lime and the aromatic essence of cilantro, perfectly complementing the flaky texture of fish. This dish not only satisfies your taste buds but also presents a colorful plate that can elevate any meal. The rice is fluffy and infused with citrus, making it a delightful base for your choice of fish, whether grilled, baked, or pan-seared.

This recipe is a wonderful option for a family dinner or a casual gathering with friends. It highlights the essence of Peruvian cuisine, which often features fresh herbs and bright flavors. With this recipe, you’ll create a harmonious balance of tastes that will leave everyone asking for seconds. Let’s gather our ingredients and get cooking!

Ingredients (serving size: 4-6 people):

• 2 cups jasmine rice
• 4 cups vegetable or chicken broth
• 1 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• Zest of 2 limes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 4-6 pieces of white fish fillets (such as tilapia or cod)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Lime wedges, for serving
• Extra cilantro, for garnish

Cooking Instructions:

1. Rinse the Rice: Begin by rinsing the jasmine rice under cold water to remove excess starch. This step is essential for achieving fluffy rice. Drain well.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice and vegetable or chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pan. Cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
3. Prepare the Cilantro-Lime Mixture: While the rice is cooking, in a small bowl, mix together the chopped cilantro, lime juice, lime zest, salt, and black pepper. Set aside to let the flavors meld.
4. Sear the Fish: In a large skillet, heat the olive oil over medium heat. Season the fish fillets with cumin and paprika. Once the oil is hot, carefully add the fish to the skillet. Cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and set aside.
5. Combine the Rice and Cilantro-Lime Mixture: Once the rice is done cooking, remove it from the heat and fluff it with a fork. Stir in the cilantro-lime mixture until well combined. Taste and adjust seasoning if necessary.
6. Serve: To serve, place a generous scoop of cilantro-lime rice on each plate and top with a piece of seared fish. Garnish with extra cilantro and lime wedges on the side for added freshness.

Extra Tips: When cooking the fish, be mindful of the cooking time to prevent overcooking, which can make it dry. You can also experiment with different types of fish or even shrimp for variety. If you prefer a little heat, consider adding a pinch of red pepper flakes to the cilantro-lime mixture. For an extra pop of flavor, serve this dish with a side of grilled vegetables or a fresh salad. Enjoy your delightful meal!

Green Pea and Mint Rice

Green Pea and Mint Rice is a vibrant and flavorful dish that combines the sweetness of green peas with the invigorating essence of mint. This dish is perfect for family gatherings or a delightful side for any meal, bringing a touch of color and a burst of fresh flavors to the table. The combination of fluffy rice, tender peas, and aromatic herbs not only makes for a visually appealing dish but also adds a wonderful depth of taste that can elevate any meal.

In addition to being a great side dish, Green Pea and Mint Rice can also be served as a light vegetarian main course. This dish isn’t only easy to prepare but also packed with nutrients, making it a healthy option for both adults and children alike. Whether you pair it with grilled chicken, fish, or a medley of roasted vegetables, this rice recipe is sure to become a favorite!

Ingredients (Serves 4-6):

• 2 cups basmati rice
• 4 cups vegetable broth or water
• 1 cup frozen green peas
• 1 cup fresh mint leaves, chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• Zest of 1 lemon
• Juice of 1 lemon

Cooking Instructions:

1. Rinse the Rice: Begin by rinsing the basmati rice under cold water until the water runs clear. This step removes excess starch and helps to prevent the rice from becoming gummy. Drain the rice well and set aside.
2. Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until the onions become translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Cook the Rice: Add the rinsed basmati rice to the pot and stir to coat the grains with the oil, onions, and garlic. Cook for about 2 minutes, allowing the rice to toast slightly, which enhances its flavor.
4. Add the Broth: Pour in the vegetable broth or water and add salt and black pepper. Stir gently to combine, then bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes, or until the rice has absorbed all the liquid and is tender.
5. Incorporate Peas and Mint: Once the rice is cooked, fluff it gently with a fork. Stir in the frozen green peas, chopped mint leaves, lemon zest, and lemon juice. The residual heat will warm the peas and release the fragrance of the mint. Mix everything thoroughly, ensuring the peas and mint are evenly distributed.
6. Serve: Taste the rice and adjust seasoning if needed, then transfer it to a serving dish. Garnish with a few fresh mint leaves or additional lemon zest, if desired. Serve warm as a delightful side or main dish.

Extra Tips:

When preparing Green Pea and Mint Rice, feel free to customize it by adding other ingredients such as diced bell peppers, sautéed mushrooms, or even some toasted nuts for an extra crunch.

Make sure to use fresh mint for the best flavor, and remember that this dish can be made ahead of time. Just reheat gently before serving, adding a splash of water or broth to keep it moist.

Enjoy this invigorating rice dish as part of a balanced meal or as a unique addition to your recipe repertoire!

Avocado and Cilantro Rice Salad

Avocado and Cilantro Rice Salad is a lively and vibrant dish that perfectly blends the creamy texture of ripe avocados with the fragrant and zesty notes of cilantro. This salad not only serves as a delightful side dish but can also be enjoyed as a light main course, especially on warm days when you crave something revitalizing.

The combination of fluffy rice, fresh vegetables, and the bright flavor of lime juice makes this salad a standout option for gatherings or meal prep.

This recipe is easy to follow and includes simple ingredients that are commonly found in most kitchens. It’s a versatile dish that you can adapt by adding your favorite vegetables or proteins, making it perfect for any occasion.

Whether you’re enjoying it at a summer barbecue or as a quick lunch, this Avocado and Cilantro Rice Salad is sure to impress.

Ingredients (Serves 4-6):

• 2 cups cooked white or brown rice
• 1 large ripe avocado, diced
• 1 cup fresh cilantro, chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh, frozen, or canned)
• 1/2 red onion, finely chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Rice: Start by cooking your rice according to the package instructions. For best results, rinse the rice under cold water before boiling to remove excess starch. After cooking, allow the rice to cool completely to avoid wilting the fresh ingredients.
2. Prepare the Vegetables: While the rice is cooling, wash and prepare the vegetables. Halve the cherry tomatoes, dice the avocado, and finely chop the red onion. Make sure to chop the cilantro roughly to release its flavor.
3. Combine Ingredients: In a large mixing bowl, combine the cooled rice, diced avocado, chopped cilantro, halved cherry tomatoes, corn, and red onion. Gently fold the ingredients together to avoid mashing the avocado.
4. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a light dressing. Adjust the seasoning to taste.
5. Dress the Salad: Pour the dressing over the rice mixture and gently toss to combine. Confirm every ingredient is coated with the dressing for maximum flavor.
6. Serve: Allow the salad to sit for about 10 minutes before serving. This resting time lets the flavors meld together beautifully. Serve chilled or at room temperature.

Extra Tips:

For added texture and flavor, consider incorporating black beans or diced bell peppers into your salad. If you prefer a spicier kick, a sprinkle of chopped jalapeños can elevate the dish.

Always taste and adjust seasoning as needed, especially since the flavor of fresh ingredients can vary. Finally, serve the salad promptly or store it in an airtight container in the refrigerator for up to two days to maintain the vibrancy of the avocado.

Huacatay Rice With Roasted Lamb

Huacatay Rice with Roasted Lamb is a delightful Peruvian dish that combines the fragrant and unique flavors of huacatay, a Peruvian herb also known as black mint, with perfectly roasted lamb. This dish isn’t only a feast for the taste buds but also a visual treat, featuring vibrant green rice that’s infused with the herb’s distinct aroma and flavor. The juicy, tender lamb complements the rice beautifully, making it an ideal choice for family gatherings or special occasions.

To prepare this dish, you’ll need to marinate the lamb to allow it to absorb the rich flavors and then roast it until it reaches a perfect golden brown. The rice is cooked separately with a huacatay sauce, which gives it a stunning green color and fresh taste. Together, these elements create a satisfying meal that highlights the best of Peruvian cuisine.

Ingredients (serving size: 4-6 people)

• 2 lbs lamb shoulder, cut into chunks
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon paprika
• Salt and pepper to taste
• 1 1/2 cups long-grain rice
• 4 cups chicken broth
• 1 cup fresh huacatay leaves (or substitute with mint)
• 1/2 cup parsley leaves
• 1/4 cup lime juice
• 1/4 teaspoon black pepper

Cooking Instructions

1. Marinate the Lamb: In a large bowl, combine the olive oil, minced garlic, cumin, paprika, salt, and pepper. Add the lamb chunks and toss to coat. Cover with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Preheat the Oven: Preheat your oven to 375°F (190°C) while the lamb is marinating. This guarantees that the lamb will roast evenly and develop a nice crust.
3. Roast the Lamb: Place the marinated lamb on a baking tray in a single layer. Roast in the preheated oven for 1.5 to 2 hours, or until the lamb is tender and the internal temperature reaches 145°F (63°C). Baste the lamb with its juices halfway through the cooking process for added moisture and flavor.
4. Prepare the Huacatay Sauce: While the lamb is roasting, blend the huacatay leaves, parsley, lime juice, and black pepper in a food processor until you achieve a smooth paste. If necessary, add a little water to help blend it smoothly.
5. Cook the Rice: In a large saucepan, bring the chicken broth to a boil. Add the rice and stir. Reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
6. Combine Rice and Huacatay Sauce: Once the rice is cooked, remove it from the heat and fluff it with a fork. Stir in the huacatay sauce until the rice is evenly coated with the vibrant green mixture.
7. Serve: To serve, plate a generous portion of the huacatay rice and top it with the roasted lamb. Drizzle any remaining juices from the lamb over the dish for added flavor.

Extra Tips

When cooking Huacatay Rice with Roasted Lamb, it’s important to allow the lamb to marinate long enough to deepen its flavor.

If you can’t find huacatay, you can substitute it with a mix of mint and cilantro for a similar fresh taste.

Additionally, be mindful of the cooking time for the lamb; it should be fork-tender but not overcooked.

Serve this dish with a side of Peruvian salsa criolla for a beautiful contrast in flavor and to elevate the overall dining experience.

Green Herb Risotto

Green Herb Risotto is a vibrant and flavorful dish that beautifully combines the creamy texture of arborio rice with a medley of fresh herbs, making it a delightful addition to any meal.

Originating from the Italian cuisine, risotto is known for its rich consistency and adaptability, allowing you to incorporate various ingredients. In this recipe, we elevate the classic risotto by infusing it with a blend of green herbs, including parsley, basil, and cilantro, which not only enhance the flavor but also provide a stunning green hue.

This dish is perfect for serving 4-6 people and can be enjoyed as a main course or as a side dish. The secret to achieving the perfect risotto lies in the slow cooking process and constant stirring, which releases the starches from the rice, creating that signature creaminess.

Pair it with grilled vegetables or a protein of your choice to create a wholesome meal that’s sure to impress your family and friends.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups vegetable broth
• 1 cup white wine (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh parsley, chopped
• ½ cup fresh basil, chopped
• ½ cup fresh cilantro, chopped
• ½ cup grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat and keep it warm. This will help the rice cook evenly without lowering the temperature during the cooking process.

2. Sauté Aromatics: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 5-7 minutes or until translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, making sure it doesn’t burn.

3. Toast the Rice: Add the arborio rice to the skillet, stirring well to coat the grains in the oil and combine with the aromatics. Toast the rice for about 2-3 minutes until the edges become slightly translucent.

4. Add Wine: Pour in the white wine (if using) and stir continuously until it’s mostly absorbed by the rice. This will add an extra layer of flavor to your risotto.

5. Incorporate Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow each ladleful to be mostly absorbed before adding the next one.

This process should take about 15-20 minutes until the rice is al dente and has a creamy consistency.

6. Mix in Herbs and Cheese: Once the rice is cooked, remove the skillet from the heat. Stir in the chopped parsley, basil, and cilantro, along with the remaining 2 tablespoons of butter and grated Parmesan cheese.

Mix until everything is well combined. Season with salt and pepper to taste.

7. Serve: Spoon the Green Herb Risotto into bowls and garnish with additional herbs or Parmesan cheese if desired. Serve immediately for the best texture.

Extra Tips:

When making Green Herb Risotto, it’s important to keep stirring the rice to release its starches, which creates a creamy consistency.

If you want to enhance the herb flavor even more, consider blending the fresh herbs with a bit of olive oil to create a vibrant green oil that can be drizzled on top before serving. Additionally, feel free to experiment with other herbs or add vegetables such as peas or spinach for an extra nutritional boost.

Peruvian Pesto Rice

Peruvian Pesto Rice, known as “Arroz con Pesto,” is a vibrant and flavorful dish that combines the rich culinary traditions of Peru with the bright notes of fresh herbs. This dish features rice cooked with a green sauce made from fresh basil, cilantro, and Parmesan cheese, creating a delightful harmony of flavors.

It’s a versatile dish that can be served as a side or as a main course, and pairs beautifully with grilled meats or vegetables.

The key to a successful Peruvian Pesto Rice lies in the quality of the ingredients, particularly the herbs and cheese. Using fresh basil and cilantro gives the dish its distinctive green color and aromatic profile. This recipe is simple to follow and can be prepared in under an hour, making it an excellent choice for both weekday dinners and special occasions.

Ingredients (Serves 4-6)

• 2 cups long-grain rice
• 4 cups vegetable or chicken broth
• 1 cup fresh basil leaves
• 1 cup fresh cilantro leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts (or walnuts)
• Salt and pepper to taste
• Optional: lime wedges for serving

Cooking Instructions

1. Prepare the Green Sauce: In a food processor, combine the fresh basil, cilantro, grated Parmesan cheese, olive oil, minced garlic, and pine nuts. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Set aside.
2. Cook the Rice: In a large pot, bring the vegetable or chicken broth to a boil. Add the long-grain rice and a pinch of salt. Stir once to combine, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
3. Combine Rice and Sauce: Once the rice is cooked, remove it from heat and let it sit for 5 minutes with the lid on. Then, fluff the rice with a fork and gradually stir in the green sauce you prepared earlier until the rice is well-coated and the flavors are evenly distributed.
4. Serve: Transfer the Peruvian Pesto Rice to a serving dish. If desired, garnish with additional grated Parmesan cheese, a drizzle of olive oil, and lime wedges on the side for a rejuvenating touch.

Extra Tips

For an added depth of flavor, consider toasting the pine nuts or walnuts in a dry skillet over medium heat until golden brown before blending them into the pesto. This will enhance their nutty flavor and give your Peruvian Pesto Rice an extra layer of richness.

Additionally, feel free to customize the recipe by adding sautéed vegetables, such as bell peppers or zucchini, or even cooked chicken or shrimp for a heartier meal.

Chopped Herb Rice With Egg

Chopped Herb Rice With Egg is a vibrant and flavorful dish that beautifully combines the freshness of herbs with the satisfying texture of rice, all topped off with perfectly cooked eggs. This dish isn’t only simple to prepare but also packed with nutrients, making it an excellent choice for a wholesome meal.

The herbs used bring a wonderful aroma and taste that can elevate any dining experience, while the eggs add a rich, creamy element that complements the rice perfectly. This recipe is ideal for serving 4-6 people, making it perfect for family dinners or casual gatherings with friends.

The key to achieving the best flavor in this dish lies in the quality of the herbs used, so opt for fresh ones whenever possible. Whether you’re looking for a side dish or a light main course, Chopped Herb Rice With Egg is sure to delight your taste buds and impress your guests.

Ingredients:

• 2 cups long-grain rice
• 4 cups vegetable broth or water
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh chives, chopped
• 3 tablespoons olive oil
• 4 large eggs
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Rinse the Rice: Begin by rinsing the long-grain rice under cold water in a fine-mesh strainer. This helps to remove excess starch and prevents the rice from becoming gummy during cooking. Rinse until the water runs clear, then set the rice aside to drain.
2. Cook the Rice: In a large saucepan, bring the vegetable broth or water to a boil. Once boiling, add the rinsed rice and a pinch of salt. Stir to combine, then reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
3. Prepare the Herbs: While the rice is cooking, wash and chop the fresh parsley, cilantro, and chives. Confirm that the herbs are finely chopped to distribute their flavors evenly throughout the dish. Set the chopped herbs aside.
4. Cook the Eggs: In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook them sunny-side up or to your desired doneness. Season with a pinch of salt and pepper. Once cooked, remove from heat and set aside.
5. Combine Ingredients: Fluff the cooked rice with a fork and transfer it to a large mixing bowl. Add the remaining olive oil and the chopped herbs to the rice. Stir gently to combine, confirming the herbs are evenly distributed throughout the rice.
6. Serve the Dish: To serve, portion the chopped herb rice onto plates and top each serving with a cooked egg. Optionally, garnish with lemon wedges for a zesty kick. Enjoy your delicious Chopped Herb Rice With Egg!

Extra Tips:

When preparing Chopped Herb Rice With Egg, feel free to customize the herbs according to your preference or what you have on hand. Herbs like dill, basil, or mint can also add unique flavors to the dish.

Additionally, if you prefer a heartier meal, you can mix in cooked vegetables such as peas, bell peppers, or spinach before serving. Finally, cooking the eggs to your desired level of doneness can make a significant difference in the overall richness of the dish, so experiment to find your favorite style!

Spicy Green Rice With Chorizo

Spicy Green Rice With Chorizo is a vibrant and flavorful dish that embodies the essence of Peruvian cuisine. The green hue comes from a blend of fresh herbs like cilantro and spinach, which not only adds color but also a revitalizing taste that complements the savory notes of chorizo. This dish is perfect for a family meal or a gathering with friends, offering a delightful combination of spice and freshness that will surely impress your guests.

Cooking this dish is relatively easy and can be accomplished in under an hour. The chorizo gives the rice a rich, smoky flavor while the green sauce provides a bright and zesty contrast. Once you try this Spicy Green Rice With Chorizo, it might just become a staple in your weekly meal rotation!

Ingredients (serves 4-6):

• 2 cups long-grain rice
• 4 cups chicken broth or water
• 1 cup fresh spinach, packed
• 1 cup fresh cilantro, packed
• 1 small green bell pepper, chopped
• 1 jalapeño pepper, chopped (optional, for extra heat)
• 4 cloves garlic, minced
• 1 medium onion, diced
• 8 oz chorizo, sliced or crumbled
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Green Sauce: In a blender, combine the fresh spinach, cilantro, green bell pepper, jalapeño (if using), and half of the minced garlic. Add a splash of chicken broth or water to help blend the ingredients smoothly. Blend until you achieve a smooth sauce and set aside.
2. Cook the Chorizo: In a large pot or skillet, heat the olive oil over medium heat. Add the sliced or crumbled chorizo and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pan.
3. Sauté the Aromatics: In the same pot, add the diced onion and the remaining garlic. Sauté until the onion is translucent and fragrant, usually about 3-4 minutes. Make sure to scrape up any browned bits from the bottom of the pot for added flavor.
4. Cook the Rice: Add the rice to the pot with the sautéed onions and garlic, stirring to coat the rice with the oil and flavors. Toast the rice for about 2-3 minutes until it starts to turn slightly golden.
5. Combine the Ingredients: Pour in the green sauce along with the chicken broth (or water), cumin, salt, and black pepper. Stir to combine everything thoroughly. Bring the mixture to a boil.
6. Simmer the Rice: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Don’t lift the lid during cooking to guarantee even steaming.
7. Finish the Dish: Once the rice is cooked, remove it from heat and let it sit, covered, for an additional 5 minutes. Afterward, fluff the rice with a fork, then gently fold in the cooked chorizo and lime juice. Adjust seasoning if necessary.
8. Serve: Plate the Spicy Green Rice With Chorizo and garnish with additional lime wedges or cilantro if desired. Enjoy your flavorful meal!

Extra Tips:

For an added layer of flavor, consider toasting the rice in the chorizo fat a bit longer to develop a deeper, nutty flavor. You can also experiment with different types of protein, such as shrimp or chicken, for a variation on this dish.

If you prefer a milder flavor, omit the jalapeño or reduce the amount of chorizo used. This dish pairs wonderfully with a side of avocado salad or grilled vegetables for a complete meal.