Peruvian Rice Recipe
A simple but flavorful Peruvian side dish... Rice and garlic are toasted in oil before cooking, and the flavor is lovely!
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Ingredients
- 2 teaspoons olive oil - vegetable oil is fine as well
- 2 cups basmati or long grain white rice**
- 4 cloves fresh garlic - mashed or minced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 3 ½ cups water - or broth
- cilantro, chopped - optional garnish
Instructions
- Toast the rice, cumin, and garlic in the oil until golden brown.
- Add water. Bring to a boil. Cover and reduce heat to low.
- Simmer 15 minutes. Remove from the heat. Allow it to set at least 5 minutes. Fluff with a fork before serving. Garnish with chopped cilantro if desired.
Notes
** Adjust cooking time and water according to package instructions. My instructions are for basmati rice.
Nutrition
Calories: 192kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com