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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

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dishes
Cuisine Peruvian
Servings 8 servings
Calories 192 kcal

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

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