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Peruvian Garlic Rice with Corn

Name: Peruvian Garlic Rice with Corn
Prep time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Latin American
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, finely chopped; 2 cups rice; Salt, to taste; 1 cup Peruvian giant corn kernels, frozen; 1 cup carrots, cut into small cubes; 3 cups boiling water; 1 cup frozen peas

Prep 10 min
Total 40 min
Ingredients 8
Servings 4

There’s one aroma that you will smell every time you walk into a Peruvian household midday: rice cooking. This may sound strange, since rice doesn’t have a particularly strong aroma. What gives Peruvian rice its characteristic and irresistible smell, that permeates the whole house when it’s on the stove cooking, is the large amount of garlic used. Peruvians eat rice with almost every meal. A direct effect of Chinese influence on our gastronomy, all kinds of rice recipes abound. It’s not surprising that everyone is so enamored with this simple food, as it perfectly absorbs any sauce that surrounds it. Rice can be served plain, or you can make a fancier version using giant kernel corns, peas and carrots (or any combination of these three ingredients). There’s something very special about eating Peruvian arroz con choclo, which is always made with white rice. It’s less of an everyday thing for me, and more of a treat that takes me back to my country. If you want to learn how to make different kinds of rice, try this one!

Ingredients

2 tablespoons olive oil
2 garlic cloves, finely chopped
2 cups rice
Salt, to taste
1 cup Peruvian giant corn kernels, frozen
1 cup carrots, cut into small cubes
3 cups boiling water
1 cup frozen peas

Directions

1

Heat the oil in a pan and sauté the garlic, stirring. Be careful not to over brown.
2

Add the rice and salt, and stir well.
3

Add the corn and carrots, along with 3 cups boiling water.
4

Bring mix to a boil, cover, and reduce heat to very low. Let cook like this for 15 minutes, without stirring.
5

Add the peas, put the lid back on, and cook for an additional 10 minutes.
6

Stir with a fork, turn off the stove, and let rice sit for 5 minutes before serving.

Peruvian giant kernel corn can be found in most Latin American grocery stores. If you can’t find it, replace with any other corn.

No nutrition information available for this recipe

There’s one aroma that you will smell every time you walk into a Peruvian household midday: rice cooking. This may sound strange, since rice doesn’t have a particularly strong aroma. What gives Peruvian rice its characteristic and irresistible smell, that permeates the whole house when it’s on the stove cooking, is the large amount of garlic used. Peruvians eat rice with almost every meal. A direct effect of Chinese influence on our gastronomy, all kinds of rice recipes abound. It’s not surprising that everyone is so enamored with this simple food, as it perfectly absorbs any sauce that surrounds it. Rice can be served plain, or you can make a fancier version using giant kernel corns, peas and carrots (or any combination of these three ingredients). There’s something very special about eating Peruvian arroz con choclo, which is always made with white rice. It’s less of an everyday thing for me, and more of a treat that takes me back to my country. If you want to learn how to make different kinds of rice, try this one!