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The Peruvian style rice feature image in an oval cast iron skillet with grey napkin.

Peruvian Rice

Tamara Andersen
A simple but flavorful Peruvian side dish... Rice and garlic are toasted in oil before cooking, and the flavor is lovely!
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Course Side Dishes
Cuisine Peruvian
Servings 8 servings
Calories 192 kcal


  • 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


  • 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.


** Adjust cooking time and water according to package instructions. My instructions are for basmati rice.


Calories: 192kcalCarbohydrates: 39gProtein: 4gFat: 1g
Keyword gluten free sides, Peruvian sides, rice recipes, side dishes
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