• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Vegetarian Arroz con Pollo

    Arroz con Pollo (rice with chicken), is a dish prevalent in many Latin American kitchens, and Peru is no exception. In this vegetarian Peruvian version of the classic; green, cilantro-soaked rice is filled with vegetables and flavored with ají Amarillo.


    Ingredients
    3/4
    cup
    cilantro leaves
    4
    spinach leaves
    1/4
    cup
    vegetable oil
    1
    cup
    diced red onion
    1/2
    cup
    diced aji Amarillo, optional
    1
    tablespoon
    Chopped Garlic
    2
    cups
    white rice
    1
    red bell pepper, sliced
    1
    cup
    corn kernels (we use Peruvian giant kernel corn, which you can find frozen at some Latino grocery stores. If you prefer, you can use any other white corn instead)
    1/4
    cup
    diced carrot
    1/4
    cup
    green peas
    1
    cup
    beer, optional
    2
    cups
    vegetable stock
    *
    kosher salt and freshly ground black pepper, to taste
    *
    Salsa Criolla, serving suggestion
    Directions
    Process cilantro and spinach leaves in a blender with 2 tablespoons water. Reserve.
    Heat the oil in a saucepan over high heat, add the onion, garlic, and aji Amarillo, stirring for 5 minutes over medium heat. Add the cilantro and spinach mixture, and fry for 5 minutes.
    Add rice and vegetables, stir and add beer and vegetable stock. Bring to a boil.
    Turn the heat to low, put the lid on, and cook for 20 minutes, undisturbed. Stir with a kitchen fork, and turn off the heat.
    Serve with Salsa Criolla, if desired.

    The base number of servings for this recipe is 4
    OK

    Write a Review