20 Authentic Peru Rice Recipes Delicious

Craving bold, vibrant flavors that transport you straight to the heart of Peru? Look no further! From zesty lime-kissed arroz chaufa to creamy arroz con pollo, these 20 authentic Peruvian rice dishes are a fiesta for your taste buds. Whether you’re after quick weeknight wins or weekend comfort food magic, get ready to spice up your kitchen—one irresistible recipe at a time!

Peruvian Arroz con Pollo

This vibrant one-pot wonder is packed with tender chicken, fluffy rice, and a hint of cilantro-lime magic—Peruvian comfort food at its best!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups long-grain white rice, rinsed
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, minced
• 1 cup fresh cilantro leaves, packed (plus extra for garnish)
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh lime juice
• 1 cup frozen peas (thawed)

Instructions:

1. In a blender, puree 1/2 cup cilantro with 1/4 cup lime juice and 1/4 cup chicken broth; set aside.
2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high. Cook chicken until browned (5–6 minutes); transfer to a plate.
3. Add 1 tbsp oil, onion, bell pepper, and garlic; sauté 3 minutes until soft. Stir in 1 tbsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper.
4. Add rice, stirring to coat. Pour in remaining 2 3/4 cups broth and cilantro puree; bring to a boil. Nestle chicken into rice, reduce heat to low, cover, and simmer 20 minutes.
5. Remove from heat. Scatter peas and remaining 1/2 cup cilantro on top; cover and let steam 5 minutes. Fluff rice gently before serving.

The cilantro-lime puree infuses every grain with bright, herby flavor—no bland bites here! Serve with extra lime wedges for a zesty kick.

Tip: For crispy arroz con pollo, uncover the pot for the last 5 minutes of cooking to let the bottom layer toast slightly.

Arroz Chaufa (Peruvian Fried Rice)

This vibrant fried rice is Peru’s answer to comfort food—packed with smoky soy sauce, scrambled eggs, and a kick of ginger for a quick weeknight win.

Ingredients:

• 3 cups cooked white rice (day-old preferred)
• 2 tbsp vegetable oil, divided
• 2 eggs, beaten
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp white pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté red bell pepper and green onions for 2 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant.
3. Add cooked rice, breaking up clumps. Pour in soy sauce, sesame oil, and white pepper. Toss everything for 3–4 minutes until rice is evenly coated and slightly crispy.
4. Fold scrambled eggs back into the skillet. Cook 1 more minute to heat through.

The magic here? Day-old rice soaks up the savory sauces without turning mushy, while ginger and sesame add layers of warmth. Tip: For extra authenticity, top with crispy wonton strips or a drizzle of aji amarillo sauce!

Arroz Tapado (Peruvian Layered Rice)

This comforting Peruvian dish layers savory ground beef and fluffy rice for a satisfying meal that’s as fun to assemble as it is to eat!

Ingredients:

• 1 ½ cups long-grain white rice, rinsed
• 2 ¼ cups water
• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp aji amarillo paste (or ½ tsp paprika for mild heat)
• 2 tbsp tomato paste
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 ½ tsp salt, divided
• ¼ cup frozen peas
• 2 hard-boiled eggs, sliced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the rice: In a saucepan, combine rice, water, ½ tsp salt, and 1 tbsp olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
2. Brown the beef: In a skillet over medium heat, cook ground beef until no pink remains, about 5 minutes. Drain excess fat, then add onion and garlic. Cook for 3 minutes until softened.
3. Season: Stir in aji amarillo paste, tomato paste, cumin, oregano, and 1 tsp salt. Cook for 2 minutes, then add peas and cook 1 minute more. Remove from heat.
4. Layer: Pack half the rice into a greased bowl. Top with beef mixture, then remaining rice, pressing gently to compact. Invert onto a plate to unmold.
5. Garnish: Arrange egg slices and cilantro on top. Serve immediately.

The magic of Arroz Tapado is in the reveal—slice into the neat dome to expose the flavorful layers beneath!

Tip: For extra richness, drizzle with a bit of crema or sprinkle with crumbled queso fresco.

Arroz con Mariscos (Peruvian Seafood Rice)

This vibrant one-pot dish is a Peruvian coastal favorite, packed with briny seafood, aromatic spices, and just the right kick of heat. It’s a showstopper for weeknight dinners or weekend gatherings!

Ingredients

• 2 cups long-grain white rice, rinsed
• 1 lb mixed seafood (shrimp, squid, mussels, and/or firm white fish), cleaned
• 3 tbsp olive oil, divided
• 1 medium red bell pepper, diced
• 1 small red onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ají amarillo paste (or 1 tsp cayenne for heat)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup dry white wine
• 4 cups seafood or chicken broth
• 1/4 cup chopped cilantro, plus extra for garnish
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large, deep skillet over medium-high. Sauté red bell pepper and red onion for 3 minutes until softened. Add garlic, ají amarillo paste, cumin, and smoked paprika; cook for 1 minute until fragrant.
2. Stir in rice, coating it with the spices. Pour in white wine and simmer until mostly evaporated, about 2 minutes.
3. Add broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Meanwhile, heat remaining 1 tbsp olive oil in a separate pan. Cook mixed seafood with a pinch of salt and pepper for 2–3 minutes until just opaque (don’t overcook!).
5. Gently fold seafood into the rice. Cover and let sit off heat for 5 minutes. Stir in cilantro.
6. Serve with lime wedges and extra cilantro.

The magic here? The rice absorbs all the seafood’s sweetness and the ají amarillo’s fruity heat, while the lime brightens every bite.

Tip: For extra depth, toast the rice in the skillet for 1–2 minutes before adding broth.

Arroz Verde (Peruvian Green Rice)

This vibrant Peruvian green rice gets its bold color and herbaceous flavor from a fresh cilantro-spinach puree—perfect for brightening up any meal.

Ingredients:

• 1 ½ cups long-grain white rice, rinsed
• 2 cups packed fresh cilantro leaves and tender stems
• 1 cup packed baby spinach
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 2 ¼ cups chicken or vegetable broth
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp ground cumin

Instructions:

1. In a blender, combine the cilantro, spinach, and ½ cup of the broth. Blend until smooth and set aside.
2. Heat the vegetable oil in a medium pot over medium heat. Add the onion and cook for 3 minutes until softened, then stir in the garlic and cumin and cook for 30 seconds until fragrant.
3. Add the rice and toast for 1 minute, stirring constantly. Pour in the remaining 1 ¾ cups broth, the blended cilantro-spinach mixture, and 1 tsp salt. Stir well and bring to a boil.
4. Reduce heat to low, cover, and simmer for 18 minutes (no peeking!). Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork before serving.

The magic here? The rice stays fluffy while soaking up all that herbaceous goodness—no mushy grains in sight!

Tip: For extra richness, stir in a pat of butter right after fluffing.

Arroz con Pato (Peruvian Duck Rice)

This Peruvian Arroz con Pato is a showstopper—tender duck simmered with cilantro-spiked rice for a vibrant, one-pot meal that’s packed with flavor.

• 4 duck legs (about 2 lbs total)
• 2 cups long-grain white rice, rinsed
• 1 cup packed fresh cilantro leaves + 2 tbsp chopped (divided)
• 1 medium red bell pepper, diced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp aji amarillo paste (or 1 tsp paprika + ½ tsp cayenne)
• 1 tsp ground cumin
• 1 cup light beer or chicken broth
• 2 cups water
• 2 tbsp vegetable oil
• 1½ tsp salt
• ½ tsp black pepper

1. Blend 1 cup cilantro, bell pepper, onion, garlic, aji amarillo paste, cumin, and ½ tsp salt with beer or broth until smooth. Set aside.
2. Heat oil in a heavy pot over medium-high. Pat duck legs dry, season with ½ tsp salt and black pepper, then sear skin-side down for 5–6 minutes until golden. Flip and cook 2 minutes more. Transfer to a plate.
3. Pour blended mixture into the pot and simmer 3 minutes, scraping up browned bits. Stir in rice, water, and remaining ½ tsp salt. Nestle duck legs into rice (skin up). Bring to a boil, then cover and reduce heat to low. Cook 25 minutes without peeking.
4. Remove from heat; let sit 10 minutes. Fluff rice gently, sprinkle with chopped cilantro, and serve.

The magic here? The duck renders its rich fat into the rice as it cooks, infusing every bite. Plus, that bright cilantro-pepper puree keeps it fresh.

Tip: For crispier skin, broil the duck legs for 2–3 minutes after cooking.

Peruvian Rice Pudding (Arroz con Leche)

This creamy, cinnamon-kissed dessert is Peru’s comforting take on rice pudding—simple to make but rich with cozy flavor.

Ingredients

• 1 cup white rice (short or medium grain)
• 4 cups water
• 1 cinnamon stick
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup whole milk
• 1/4 tsp salt
• 1 tsp vanilla extract
• Ground cinnamon, for garnish

Instructions

1. In a large pot, combine rice, water, and cinnamon stick. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until rice is tender and most water is absorbed.
2. Discard the cinnamon stick. Stir in evaporated milk, condensed milk, whole milk, and salt. Simmer gently for 20–25 minutes, stirring frequently, until thickened to a creamy pudding consistency.
3. Remove from heat and stir in vanilla extract. Let cool slightly—the pudding will thicken further as it rests.
4. Serve warm or chilled, dusted generously with ground cinnamon.

The magic here? Simmering the rice with cinnamon first infuses every bite, while the trio of milks creates a luxuriously silky texture.

Tip: For extra depth, add a strip of lemon zest to the pot with the cinnamon stick (remove it with the stick in Step 2).

Arroz con Pollo a la Chiclayana

This vibrant Peruvian-style chicken and rice dish gets its bold flavor from aji amarillo paste and a splash of beer—comfort food with a sunny twist!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups long-grain white rice, rinsed
• 3 tbsp vegetable oil, divided
• 1 medium red bell pepper, finely diced
• 1 small red onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp aji amarillo paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 cup light lager beer (or chicken broth)
• 2 cups chicken broth
• 1/2 cup frozen peas
• 1/4 cup chopped cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high. Add chicken, season with 1 tsp salt and 1/2 tsp black pepper, and cook until browned (5–6 minutes). Transfer to a plate.
2. Add remaining 1 tbsp oil to the pot. Sauté bell pepper and onion until soft (4 minutes). Stir in garlic, 1 tbsp aji amarillo paste, 1 tsp cumin, and 1 tsp oregano; cook 1 minute until fragrant.
3. Add rice, stirring to coat. Pour in 1 cup beer and simmer 2 minutes. Stir in 2 cups broth, peas, and reserved chicken (with juices). Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes until liquid is absorbed.
4. Remove from heat; let sit covered 5 minutes. Fluff rice, fold in 1/4 cup cilantro, and serve.

The magic here? The rice soaks up all the smoky-spicy flavors from the aji paste and beer, while staying perfectly fluffy—no mushy grains!

Tip: For extra color, garnish with hard-boiled egg slices and black olives (traditional in Chiclayo!).

Peruvian Rice and Beans (Tacu Tacu)

This hearty Peruvian classic combines leftover rice and creamy beans into a crispy, golden patty—perfect for a quick and satisfying meal.

Ingredients

• 2 cups cooked white rice (preferably day-old)
• 1 (15 oz) can canary beans or pinto beans, drained and rinsed
• 1/4 cup finely diced red onion
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp vegetable oil, divided
• 1 egg (optional, for binding)

Instructions

1. In a large bowl, mash the beans lightly with a fork, leaving some texture. Stir in the rice, red onion, garlic, cilantro, cumin, smoked paprika, and salt until well combined. If the mixture feels too dry, mix in the egg.
2. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Scoop 1/2-cup portions of the mixture into the pan, flattening each into a 1/2-inch-thick patty. Cook for 4–5 minutes per side until deeply golden and crispy. Repeat with remaining oil and mixture.

The magic of tacu tacu is its crispy exterior hiding a creamy, spiced center—ideal for topping with a fried egg or drizzling with salsa criolla.

Tip: For extra flavor, stir 1 tbsp ají amarillo paste into the bean mixture before cooking.

Arroz con Camarones (Peruvian Shrimp Rice)

This vibrant one-pan dish combines plump shrimp, fluffy rice, and a hint of lime for a taste of Peru right in your kitchen.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 ½ cups long-grain white rice
• 3 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp tomato paste
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh lime juice
• ¼ cup chopped cilantro

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the shrimp and cook for 1–2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil. Sauté the onion for 3 minutes, then add the garlic, bell pepper, and 1 tbsp tomato paste. Cook for 2 more minutes.
3. Stir in the rice, 1 tsp cumin, 1 tsp paprika, ½ tsp salt, and ¼ tsp black pepper. Toast for 1 minute.
4. Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
5. Return the shrimp to the skillet. Drizzle with 2 tbsp lime juice and sprinkle with cilantro. Cover for 2 minutes to warm through.

The magic here? The rice soaks up all the shrimp’s savory juices, while lime brightens every bite. Tip: For extra richness, stir in a pat of butter at the end.

Peruvian Aji de Gallina with Rice

This creamy, mildly spicy shredded chicken stew is Peru’s ultimate comfort food—rich with walnuts, cheese, and aji amarillo for a uniquely vibrant flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1/2 cup vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1/4 cup aji amarillo paste (find it in Latin markets or online)
• 1/2 cup evaporated milk
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped walnuts
• 4 slices white bread, crusts removed
• 1/2 tsp ground turmeric
• 1 tsp salt
• 2 cups cooked white rice
• 2 tbsp chopped parsley (for garnish)
• 2 hard-boiled eggs, sliced (for serving)

Instructions

1. In a pot, simmer chicken in broth over medium heat for 20 minutes until cooked through. Reserve 2 cups broth, shred chicken, and set aside.
2. Heat 1/2 cup vegetable oil in a skillet over medium. Cook onion for 5 minutes until soft, then add garlic and 1/4 cup aji amarillo paste. Stir 1 minute.
3. Blend evaporated milk, Parmesan, walnuts, bread, turmeric, 1 tsp salt, and reserved broth until smooth. Add to skillet and simmer 5 minutes.
4. Fold in shredded chicken and cook 10 minutes on low until thickened. Serve over rice, garnished with parsley and eggs.

The magic here? Blending the bread and nuts into the sauce gives it a velvety texture that clings perfectly to tender chicken.

Tip: For extra richness, swap Parmesan for queso fresco or add a splash of heavy cream with the milk.

Arroz con Chorizo (Peruvian Sausage Rice)

This Peruvian Arroz con Chorizo is a one-pan wonder—spicy, smoky sausage infuses every bite of fluffy rice with bold flavor.

• 1 cup long-grain white rice, rinsed
• 8 oz fresh chorizo (Spanish or Mexican-style), casings removed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 3/4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro (plus extra for garnish)

1. Heat 1 tbsp olive oil in a deep skillet over medium-high. Add chorizo, breaking it into crumbles with a spoon. Cook for 5 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Sauté onion for 3 minutes until soft, then add garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook for 30 seconds until fragrant.
3. Stir in rice, coating it with the spices. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Turn off heat. Fluff rice with a fork, then fold in cooked chorizo and 2 tbsp cilantro. Let sit covered for 5 minutes to meld flavors.

The magic here? The rice absorbs all that chorizo richness while staying perfectly separate—no mushy grains! Garnish with extra cilantro for a fresh contrast.

Tip: For extra depth, toast the rice in the skillet for 1–2 minutes before adding broth (it’ll smell nutty!).

Peruvian Lomo Saltado with Rice

This Peruvian Lomo Saltado is a sizzling stir-fry that blends juicy steak, crispy fries, and tangy soy sauce—all served over fluffy rice for the ultimate comfort meal.

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 2 tbsp vegetable oil, divided
• 1 large red onion, sliced into 1/2-inch wedges
• 1 large tomato, sliced into wedges
• 1 cup frozen French fries, cooked according to package
• 2 tbsp chopped cilantro
• Cooked white rice, for serving

1. In a bowl, toss the steak with 3 tbsp soy sauce, 2 tbsp red wine vinegar, 1 tbsp minced garlic, and 1 tsp cumin. Let marinate 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the steak (reserving marinade) and sear 2–3 minutes until browned but still pink inside. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté the red onion for 2 minutes until slightly softened, then add tomatoes and cook 1 minute more.
4. Return steak and any juices to the skillet. Pour in reserved marinade and toss everything together for 1 minute.
5. Gently fold in the cooked French fries and 2 tbsp cilantro. Serve immediately over rice.

The magic here? Crispy fries soak up the savory sauce while staying slightly firm—no soggy spuds allowed!

Tip: For extra flair, drizzle with aji amarillo sauce or serve with a side of creamy avocado slices.

Arroz con Pollo a la Norteña

This hearty Peruvian-inspired dish combines tender chicken and fluffy rice with a vibrant mix of peppers and spices—comfort food with a sunny twist!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 cups long-grain white rice, rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp vegetable oil
• 1 tbsp aji amarillo paste (or 1 tsp paprika + ½ tsp cayenne)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups chicken broth
• ½ cup frozen peas
• ½ cup chopped cilantro, divided
• 1 lime, cut into wedges
• 1 tsp salt

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Season chicken with ½ tsp salt and sear for 5 minutes per side until golden. Remove and set aside.
2. In the same skillet, add 1 tbsp oil, then sauté onion and garlic for 2 minutes. Stir in bell peppers, aji amarillo paste, cumin, oregano, and ½ tsp salt. Cook for 3 minutes until fragrant.
3. Add rice, tossing to coat. Pour in chicken broth and nestle the chicken into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Scatter peas and ¼ cup cilantro over the rice. Cover and cook 5 more minutes. Fluff with a fork.

The magic here? The rice soaks up all the peppery, citrusy flavors while staying perfectly separate—no mush! Serve with lime wedges and remaining cilantro for a bright finish.

Tip: For extra depth, toast the rice in the skillet for 1 minute before adding broth.

Peruvian Causa Limeña with Rice

This vibrant Peruvian layered potato dish gets a comforting twist with fluffy rice, making it a hearty yet refreshing meal-in-one.

Ingredients:

• 1 1/2 lbs yellow potatoes, peeled and quartered
• 1/2 cup mayonnaise
• 2 tbsp ají amarillo paste (or 1 tbsp yellow mustard for milder heat)
• 1 tbsp fresh lime juice
• 1 tsp salt, divided
• 1 cup cooked white rice, cooled
• 1 avocado, thinly sliced
• 1/4 cup chopped cilantro
• 2 hard-boiled eggs, sliced

Instructions:

1. Boil potatoes in salted water until fork-tender, 15-20 minutes. Drain and mash while warm until smooth.
2. Stir in mayonnaise, ají amarillo paste, lime juice, and 1/2 tsp salt until fully combined. Let cool slightly.
3. In a 9×5″ loaf pan, press half the potato mixture evenly. Layer with rice, avocado, cilantro, and eggs, sprinkling remaining 1/2 tsp salt over the avocado.
4. Top with remaining potato mixture, pressing gently. Chill for 1 hour to set.
5. Invert onto a platter and slice to serve.

The magic here? The creamy, citrus-spiked potato layers hold their shape beautifully against the cool fillings—like a savory parfait with Peruvian flair.

Tip: For extra color, garnish with black olives and a dusting of paprika before serving.

Arroz con Carne (Peruvian Beef Rice)

This hearty Peruvian classic combines tender beef, fluffy rice, and a savory tomato-based sauce—comfort food at its finest!

Ingredients:

• 1 lb beef sirloin, cut into 1/2-inch cubes
• 1 cup long-grain white rice, rinsed
• 1/4 cup vegetable oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup tomato sauce
• 1 tbsp aji amarillo paste (or 1 tsp paprika for mild heat)
• 1 tsp ground cumin
• 1 3/4 cups beef broth
• 1/2 cup frozen peas
• 1/2 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1/4 cup vegetable oil in a large skillet over medium-high. Add the beef and sear until browned (5–6 minutes). Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, 1 tbsp aji amarillo paste, and 1 tsp cumin; cook for 1 minute until fragrant.
3. Stir in 1/2 cup tomato sauce and 1/2 tsp salt, then add the rice, tossing to coat. Pour in 1 3/4 cups beef broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Stir in the beef and peas, then cover and cook 5 more minutes until liquid is absorbed.
5. Fluff with a fork, garnish with cilantro, and serve hot.

The magic here? The rice soaks up all the rich flavors from the beef and spices, creating a one-pan wonder with layers of warmth and texture.

Tip: For extra depth, deglaze the skillet with a splash of red wine after browning the beef.

Peruvian Tallarín Saltado with Rice

This fusion stir-fry combines tender noodles, juicy steak, and vibrant veggies—all tossed in a savory soy-vinegar sauce for a quick, satisfying meal.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 8 oz spaghetti
• 1/2 cup white rice, uncooked
• 1 red bell pepper, sliced into strips
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a small pot, cook rice with 1 cup water until tender (about 15 minutes). Fluff with a fork and keep warm.
3. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add steak, 1/2 tsp cumin, and 1/4 tsp black pepper. Stir-fry for 3 minutes until browned but still pink inside. Transfer to a plate.
4. In the same skillet, add bell pepper, onion, and garlic. Stir-fry for 2 minutes until slightly charred. Return steak to the skillet, then add cooked spaghetti, 2 tbsp soy sauce, and 1 tbsp vinegar. Toss everything for 1 minute until heated through.
5. Garnish with cilantro and serve immediately with rice on the side.

The magic here? The noodles soak up the tangy sauce while staying springy, and the quick high-heat fry keeps the steak irresistibly tender. Tip: For extra smokiness, char the peppers in a dry pan for 1 minute before slicing.

Arroz con Pollo a la Limeña

This Peruvian-style chicken and rice dish is a one-pot wonder, packed with bright cilantro-lime flavor and tender, juicy chicken.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 large yellow onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro, finely chopped (plus extra for garnish)
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas, thawed

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Add chicken thighs and sear for 4 minutes per side until golden. Transfer to a plate.
2. In the same pot, sauté onion and bell pepper for 3 minutes. Add 3 minced garlic cloves, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Stir in 1.5 cups rice, coating with spices. Pour in 3 cups chicken broth and 1/4 cup lime juice, scraping up browned bits. Nestle chicken into rice, cover, and simmer on low for 20 minutes.
4. Remove from heat. Stir in 1/2 cup cilantro and 1 cup peas. Cover and let rest 5 minutes. Fluff rice with a fork before serving.

The magic here? The rice absorbs all the zesty lime-cilantro broth while cooking, making every bite fragrant and vibrant.

Tip: For extra color, top with sliced hard-boiled eggs and olives—a traditional Lima touch!

Peruvian Seco de Cordero with Rice

This Peruvian Seco de Cordero is a rich, slow-cooked lamb stew bursting with cilantro and beer—comfort food at its finest, served over fluffy rice.

• 2 lbs lamb shoulder, cut into 2-inch cubes
• 1 cup fresh cilantro leaves and stems, packed
• 1 cup light beer (like lager)
• 1/4 cup vegetable oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas, thawed
• Cooked white rice, for serving

1. Blend the cilantro and beer in a blender until smooth; set aside.
2. Heat the vegetable oil in a Dutch oven over medium-high. Brown the lamb on all sides, about 8 minutes total. Transfer to a plate.
3. Reduce heat to medium. Add the onion and cook until soft, 5 minutes. Stir in the garlic, cumin, oregano, salt, and black pepper; cook 1 minute until fragrant.
4. Return the lamb to the pot. Pour in the cilantro-beer mixture, scraping up any browned bits. Cover and simmer on low for 1.5 hours, stirring occasionally, until lamb is tender.
5. Stir in the peas and cook uncovered for 5 minutes. Serve hot over rice.

The cilantro-beer marinade tenderizes the lamb while infusing it with herbaceous depth—no fancy techniques required, just patience for melt-in-your-mouth results.

Tip: For extra richness, stir in a splash of heavy cream during the last 10 minutes of cooking.

Arroz con Pollo a la Arequipeña

This Peruvian-inspired one-pot wonder is packed with vibrant flavors—tender chicken, golden rice, and a hint of beer for depth. It’s comfort food with a sunny twist!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 cups long-grain white rice
• 3 tbsp vegetable oil, divided
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp aji amarillo paste (or 1 tsp paprika + 1/4 tsp cayenne)
• 1/2 cup light beer (or chicken broth)
• 1 cup frozen peas and carrots mix
• 3 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high. Sear chicken thighs for 4 minutes per side until golden. Transfer to a plate.
2. Add remaining 1 tbsp oil to the pot. Sauté onion for 3 minutes until soft, then stir in garlic and aji amarillo paste for 1 minute until fragrant.
3. Pour in beer, scraping up browned bits. Add rice, cumin, oregano, salt, and pepper, stirring to coat.
4. Nestle chicken into the rice. Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. Scatter peas and carrots on top, cover again, and cook for 5 more minutes until rice is tender. Fluff with a fork and garnish with cilantro.

The beer adds a subtle malty richness to the rice, while the aji amarillo gives it a gentle kick—no heavy cream or cheese needed for big flavor!

Tip: For crispy-bottomed rice (called “concolón”), uncover the pot for the last 2 minutes of cooking.

Conclusion

From creamy risottos to vibrant arroz con pollo, these 20 authentic Peruvian rice recipes bring bold flavors to your kitchen. Whether you’re craving comfort or adventure, there’s a dish here for every home cook. Try one (or a few!), then let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so others can discover Peru’s delicious rice dishes too!