Best 4 Peruvian Style Coriander Rice With Peas Recipes

Embark on a culinary journey to Peru with this delectable Peruvian-Style Coriander Rice with Peas recipe. This vibrant dish combines the earthy aroma of coriander, the subtle sweetness of peas, and the fluffy texture of rice, creating a harmonious balance of flavors. Our easy-to-follow recipe guides you through each step, ensuring perfect results every time.

In addition to the main dish, we have curated a collection of complementary recipes to enhance your Peruvian dining experience. Discover the secrets of preparing Aji Amarillo Sauce, a versatile Peruvian condiment that adds a spicy kick to various dishes. Learn how to make Salsa Criolla, a refreshing tomato-based salsa that pairs perfectly with grilled meats and seafood. And for a sweet ending, indulge in the delightful Picarones, a traditional Peruvian dessert featuring sweet potato and squash fritters drizzled with a sweet syrup.

Let's cook with our recipes!

PERUVIAN GREEN RICE

Peruvian Green Rice image

This Peruvian Green Rice is hands down the best rice side dish ever! The fresh cilantro not only makes the rice green, but it's also extraordinarily nutritious and delicious.

Provided by Lorena Grater

Categories Side

Time 20m

Number Of Ingredients 10

Ingredients

1/2 bunch fresh cilantro
1 - 1.5 cups broth (* see notes)
2 tsp avocado oil
1 onion
2 cloves garlic
1 tsp Ají amarillo paste
1 cup Jasmine rice
1 carrot
1/2 cup frozen peas
sea salt and pepper (if necessary)

Steps:

Chop onion and garlic and peel and dice carrot.
Add cilantro and broth to your blender and blend until the cilantro is completely liquified.
Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry for a few more seconds.
Add rice, cilantro water, and carrots to the onions and stir to combine.
Stove-top: bring to a boil and as soon as slightly bubbly, reduce heat to low and immediately cover. Set a timer for 15 minutes.Instant Pot: put on the lid and seal. Set the pot to 3 minutes on high pressure, then wait for full natural pressure release.
Add frozen peas and use a spoon or fork to mix in and fluff the rice. Then serve immediately.

Nutrition Facts : Calories 233 kcal, Carbohydrate 46 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 606 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PERUVIAN CILANTRO RICE

Peruvian Cilantro Rice image

This a recipe my mom always makes. Its delicious! The rice turns out green because of the cilantro and it's full of flavor!

Provided by LAURELC1

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 (4 ounce) skinless, boneless chicken breast halves
1 bunch fresh cilantro, stems removed
½ cup water
1 tablespoon vegetable oil
1 tablespoon minced garlic
¼ cup frozen, chopped carrots
¼ cup frozen peas
1 tablespoon cumin
salt and freshly ground black pepper to taste
1 cup uncooked white rice

Steps:

Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
In a food processor or blender, puree cilantro with 1/2 cup water.
Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 27.3 g, Cholesterol 22 mg, Fat 3.3 g, Fiber 1.2 g, Protein 11.8 g, SaturatedFat 0.4 g, Sodium 43.3 mg, Sugar 0.8 g

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Arroz con Gandules (Rice with Pigeon Peas) image

Feed a crowd with this authentic Arroz con Gandules recipe, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. -Evelyn Robles, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

1/2 cup sofrito
2 tablespoons canola oil
4 cups uncooked long grain rice
1 envelope Goya sazon with coriander and annatto
7 cups water
1 can (15 ounces) pigeon peas, drained
2 cans (5 ounces each) Vienna sausage, drained and chopped
1/2 cup tomato sauce
1-1/4 teaspoons salt
1 envelope Goya ham-flavored concentrate
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper

Steps:

In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 537mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

RICE WITH PEAS AND CILANTRO

Rice with Peas and Cilantro image

Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 40m

Number Of Ingredients 9

Ingredients

1 cup fresh cilantro, stems reserved
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 teaspoon chili powder
Coarse salt and freshly ground pepper
1 cup long-grain rice
1 1/2 cups water
1 pound fresh peas, shelled (1 1/2 cups)

Steps:

Tie together reserved cilantro stems with kitchen twine.Heat oil in a medium pot over medium heat. Cookonion and garlic, stirring occasionally, until tender, about8 minutes. Add chili powder, and season with salt andpepper; cook for 1 minute. Add rice, and stir to coat. Addcilantro-stem bundle and the water; bring to a boil.Reduce heat to low, and gently simmer, covered, until wateris absorbed, about 15 minutes.
Remove from heat, and add peas (do not mix). Cover, andlet stand for 10 minutes. Discard cilantro-stem bundle.Season with salt and pepper. Stir in cilantro leaves.

Tips:

Use high-quality, fragrant coriander for the best flavor.
Toast the coriander seeds in a pan over medium heat until fragrant for a deeper flavor.
Rinse the rice thoroughly under cold water before cooking to remove any starch.
Use a heavy-bottomed pot or Dutch oven for cooking the rice to ensure even cooking.
Bring the water to a boil before adding the rice, then reduce the heat to low and simmer until the rice is cooked through.
Fluff the rice with a fork before serving to separate the grains.
Serve the rice hot with your favorite Peruvian dishes, such as ají de gallina, lomo saltado, or ceviche.

Conclusion:

Peruvian-style coriander rice with peas is a delicious and easy-to-make side dish that is perfect for any occasion. The fragrant coriander and the sweet peas add a unique flavor to the rice, making it a favorite among Peruvians and food enthusiasts alike. With its simple ingredients and quick preparation time, this dish is sure to become a staple in your kitchen. So, gather your ingredients, follow the step-by-step instructions, and enjoy the delightful flavors of Peruvian-style coriander rice with peas!

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