Best 4 Peruvian Meat And Rice Recipes
Embark on a tantalizing culinary journey to Peru with our curated collection of meat and rice recipes. Discover the vibrant flavors and diverse cooking techniques that define Peruvian cuisine. From the succulent and savory Carapulcra to the hearty and comforting Arroz con Pollo, each dish promises a unique and unforgettable gastronomic experience.
Explore the depths of Peruvian cuisine with our comprehensive guide to meat and rice dishes. Indulge in the richness of Carapulcra, a delectable stew made with tender beef, savory pork, and a symphony of spices. Relish the comforting warmth of Arroz con Pollo, a classic Peruvian dish featuring succulent chicken, fluffy rice, and a vibrant blend of vegetables. Transport yourself to the streets of Lima with our authentic Lomo Saltado recipe, a stir-fry of tenderloin, tomatoes, onions, and French fries, bathed in a tantalizing soy sauce glaze.
Uncover the secrets of Ají de Gallina, a creamy and flavorful chicken stew infused with the tangy heat of aji amarillo peppers. Delight in the simplicity yet exquisite flavors of Arroz Chaufa, a Peruvian take on fried rice, bursting with shrimp, chicken, vegetables, and a touch of soy sauce. Embark on a culinary adventure with our diverse selection of Peruvian meat and rice recipes, each carefully crafted to showcase the vibrant spirit of this beloved cuisine.
LOMO SALTADO
This meat dish is as simple as it is delicious: you can literally throw it together within minutes and you don't need many exotic ingredients. One serving with give you a flavor explosion that you will just love.
Provided by Eat Peru
Categories Lunch Main Course
Number Of Ingredients 16
Steps:
- Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
- Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
- Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
- Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
- Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
- Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!
Nutrition Facts : Calories 873 kcal, Carbohydrate 188 g, Protein 46 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 1150 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)
This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
- Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
- Transfer mixture carefully to an electric blender and puree.
- Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
- Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g
ARROZ TAPADO - RICE ON TOP PERUVIAN BEEF DISH
Delicious, filling, adaptable rice with beef, panca peppers, tomato, onion, and seasoning.
Provided by Eat Peru
Categories Main Course
Number Of Ingredients 22
Steps:
- In a saucepan over medium heat, add the oil, the carrot cut into pieces, the salt, and the rice. Stir everything, and cook for a couple of minutes.
- Then add the water, and raise the temperature to the maximum. Cook uncovered for about seven minutes until the water on the surface of the rice has evaporated.
- Then add the peas, stir a little, maximum of two turns to avoid breaking the rice, and continue to cook covered for an additional five to seven minutes. Meanwhile, prepare the meat.
- Peel the onion and chop it finely. Peel the garlic and mash it. Remove the stems from the chili, scoop out the seeds, and cut them into small pieces. Cut the eggs into small pieces too, as well as the olives.
- In a bowl, place the meat and season with the cumin, tomato paste, salt, and crushed garlic. Let it rest for about five minutes.
- In a saucepan, put the three tablespoons of oil over medium heat. When it is bubbling, add the onion and the minced panca peppers. Cook for about three minutes until the onion turns translucent.
- Add the seasoned meat and sauté with the vegetables for about five minutes.
- When the meat loses its pink color, add the olives and raisins. Lastly, add the chopped eggs, and the coriander (cilantro). Stir and turn off.
- To assemble the covered rice, you will need a round bowl, about four inches in diameter. Brush with oil so it comes off easily when serving. Then, place about four large tablespoons of the rice that you prepare and distribute it over the base of the bowl, then compress it with a spoon, until it is compact and uniform.
- When the first layer of rice is sufficiently compacted, add about four tablespoons of beef stew. Compact again with the spoon
- Then put more rice on top, compacting in the same way.
- To flip, place a plate on top of the bowl and center it, or if you want to serve fried plantains on the side, place it on the side.
- Hold the plate, and firmly turn it over. The covered rice will remain on the plate.
- Remove the cup very carefully so that the covered rice does not collapse.
- The garnishes for this dish are fried, and you can fry them in the same pan, using the same oil. Peel the plantains cut them in two crosswise, and then each banana half into three slices.
- Fry the plantains, about three minutes on each side. Place two or three slices of plantain per plate. Then fry the eggs, and put a scrambled egg on top of each covered rice. Garnish with a little parsley and enjoy.
Nutrition Facts : Calories 1205 kcal, Carbohydrate 131 g, Protein 43 g, Fat 57 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 392 mg, Sodium 455 mg, Fiber 8 g, Sugar 20 g, ServingSize 1 serving
PERUVIAN RICE
Make and share this Peruvian Rice recipe from Food.com.
Provided by TLu1089
Categories Low Protein
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain rice.
- Saute garlic in oil for a minute or two.
- Add water, lemon juice and salt.
- Bring to a boil.
- Gradually add rice.
- Cover and simmer 20-30 minutes.
Nutrition Facts : Calories 400.3, Fat 7.4, SaturatedFat 1.1, Sodium 300.4, Carbohydrate 74.9, Fiber 1.2, Sugar 0.3, Protein 6.7
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your Peruvian meat and rice dish will taste. Look for fresh, flavorful meat and vegetables, and use a good quality rice.
- Marinate the meat: Marinating the meat helps to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, cumin, and oregano is a good place to start.
- Cook the rice separately: To ensure that the rice is cooked evenly, cook it separately from the meat. This will also help to prevent the rice from becoming mushy.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the food from burning.
- Don't overcrowd the pot: When cooking the meat, don't overcrowd the pot. This will prevent the meat from cooking evenly.
- Cook the meat over medium heat: Cooking the meat over medium heat will help to prevent it from becoming tough.
- Serve the dish immediately: Peruvian meat and rice is best served immediately after it is cooked. This will ensure that the dish is hot and flavorful.
Conclusion:
Peruvian meat and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful marinade and tender meat, this dish is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give Peruvian meat and rice a try. You won't be disappointed!
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