Arrocito is a Peruvian Rice preparation and our go-to rice recipe any time we are serving a side of rice these days. This rice preparation is very versatile and pairs well with many of our favorite dishes, especially Aji de Gallina (Peruvian Yellow Pepper Chicken) or Honey Curry Chicken. Serving up some fajitas? Adding some corn gives a bit of sweetness that is a nice touch as well, very similar to the rice served at On The Border.
so simple, so versatile
I had such fun testing this recipe for our dear friend who grew up in Peru. I'm proud to say that it hit the spot and he and his wife now make this Arrocito recipe regularly!
The method of toasting the garlic and grains of rice in the oil before adding the water is where all of the dynamic flavors and texture come from in this recipe for Arrocito. The ingredients are very simple, but the results are really a great and reliable method for a flavorful rice dish that is anything but boring. It also reheats really well (unlike steamed rice), so if you plan to have leftovers, this is a great recipe to use.
Arrocito (Peruvian Rice)
Arrocito is a Peruvian Rice preparation that complements many savory dishes really well. This is a great go-to rice recipe for any of your favorite South/Latin American meals at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 4-6 1x
Ingredients
4 tablespoons oil
4 cloves garlic, minced
2 cups (400g) long grain white rice
2 ½ cups (600mL) water
1 teaspoon sea salt
Large pinch cumin
Instructions
In a large saucepan, heat the oil over medium heat. Add garlic, sautéing until fragrant but not brown. Add rice and cook in the oil for a minute or two, until some grains begin to look golden.
Add water, salt, and cumin to the pan and bring to a boil. Cover with lid and reduce heat to maintain a simmer for 15 minutes (avoid lifting the lid during this time), until the liquid has been absorbed. Fluff rice with a fork, remove from heat and let sit, covered, for 5 minutes before serving.
Notes
If adding corn, stir in the cooked corn while you're fluffing the cooked rice.
Adapted from Ceviche by Martin Morales
Keywords: peruvian rice, spanish rice, mexican rice, arrocito
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