Best 4 Peruvian Meat And Rice Recipes

Welcome to the world of Peruvian meat and rice dishes, where flavors dance and traditions shine. From the vibrant streets of Lima to the charming villages of the Andes, Peruvian cuisine tantalizes taste buds with its unique blend of indigenous ingredients, Spanish influences, and captivating cooking techniques. The harmonious union of tender meats, aromatic rice, and an array of spices creates a symphony of flavors that will transport you to the heart of Peru. Get ready to embark on a culinary adventure as we explore the most delectable recipes for Peruvian meat and rice, promising an unforgettable dining experience that celebrates the rich heritage and culinary artistry of Peru.

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PERUVIAN RICE

Peruvian Rice image

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

Ingredients

1 garlic clove, mashed
2 tablespoons olive oil
4 cups water
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups long-grain white rice

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

ARROZ TAPADO - RICE ON TOP PERUVIAN BEEF DISH

Arroz Tapado - Rice on Top Peruvian Beef Dish image

Delicious, filling, adaptable rice with beef, panca peppers, tomato, onion, and seasoning.

Provided by Eat Peru

Categories Main Course

Number Of Ingredients 22

Ingredients

500 g. beef (ground or finely chopped)
3 tablespoons oil
1 red onion (90 g.)
2 cloves garlic
2 panca peppers
1 teaspoon cumin
2 tablespoons tomato paste
1/2 cup raisins
3 boiled eggs
10 black olives (seeded)
A sprig of coriander
Salt to taste
2 cups rice (320 g.)
4 1/2 cups of water (1 l.)
1 large carrot (diced, 150 g.)
1 cup peas
3 tablespoons oil
Salt to taste
2 ripe plantains
12/ cup oil
4 eggs
Parsley to taste

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 MEAT AND RICE

Peruvian Meat and Rice image

A Peruvian meal that my Japanese mother loved. This is her quick, altered version of the meal. Unfortunately she never measured the ingredients, so I always have to guess and taste-test this at every step. You can substitute ground turkey for pork if desired. I usually end up adding more cumin, garlic, and soy sauce right before serving.

Provided by TOKYOCHERRYBLOSSOMGIRL

Categories Peruvian Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil, or as needed
1 pound ground pork
2 tablespoons minced garlic
2 tablespoons ground cumin
½ (2 pound) package frozen diced southern-style hash brown potatoes
1 (14.5 ounce) can diced tomatoes, undrained
¼ cup minced onion
1 teaspoon soy sauce, or to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
2 cups hot cooked rice

Steps:

Heat vegetable oil in a skillet over medium heat; cook and stir pork, garlic, and cumin until pork is browned, 5 to 10 minutes. Transfer pork mixture, including oil, to a pot.
Mix potatoes, tomatoes, and onion into pork mixture; cook and stir over medium heat until potatoes are cooked through, 15 to 20 minutes. Add enough soy sauce to color and season pork and potato mixture.
Stir parsley, oregano, and cilantro into pork and potato mixture; season with salt and pepper. Serve over cooked rice.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 49.3 g, Cholesterol 73.6 mg, Fat 20.7 g, Fiber 3.3 g, Protein 27.2 g, SaturatedFat 6.7 g, Sodium 314.9 mg, Sugar 3.9 g

PERUVIAN STYLE CORIANDER RICE WITH PEAS

Peruvian Style Coriander Rice With Peas image

Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.

Provided by Sharon123

Categories Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

cooking spray
1 large onion, minced
1 red bell pepper, seeded and diced
2 tablespoons minced minced fresh pickled canned hot peppers (such as aji amarillo, Peruvian yellow hot peppers)
6 large garlic cloves, minced
2 tablespoons minced fresh cilantro (or more, or use Italian parsley instead)
1 tablespoon ground coriander
1 teaspoon ground cumin
2 cups white basmati rice (I use whole wheat basmati- or converted rice)
2 cups dark beer (or ale, or stout or nonalcoholic beer, or substitute veg. stock)
1 cup boiling water (with chicken-style vegan bouillon cubes, powder or paste for 3 cups broth-I use homemade veg. broth)
1 cup frozen peas, thawed and drained
fresh ground black pepper
2 cups chinese vegetarian roast duck, rinsed, drained and cut into smaller chunks (mun chai'ya)
2 cups vegan chicken, strips browned in a non-stick pan (or reconstituted Soy Curls)
2 cups seitan (or commercial savory baked tofu or tempeh or other poultry substitute, cut into cubes and browned in)
1 1/2 cups cooked chickpeas, rinsed and drained (1 can)
cooked corn, drained (1 can)

Steps:

In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
Add the cilantro, coriander, and cumin, and stir-fry for a minute.
Add the raw rice and stir-fry briefly.
Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
Toss ingredients and taste for salt and pepper.

Tips:

Use high-quality ingredients for the best flavor. Choose fresh, flavorful cuts of meat and use a good quality rice, such as basmati or jasmine.
If you don't have time to marinate the meat overnight, you can marinate it for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
Be sure to cook the rice according to the package directions. If you overcook the rice, it will become mushy.
If you are making the ají sauce from scratch, be sure to use fresh, ripe tomatoes. This will give the sauce a bright, flavorful taste.
Serve the Peruvian meat and rice with your favorite sides, such as beans, plantains, or salad.

Conclusion:

Peruvian meat and rice is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special dish to serve for a party, Peruvian meat and rice is sure to please everyone at the table.