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Peruvian Garlic Rice with Corn

  • Prep 10 min
  • Total 40 min
  • Ingredients 8
  • Servings 4
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  • Pinterest
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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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
495.9
% Daily Value
Total Fat
8.0g
12%
Saturated Fat
1.2g
6%
Sodium
645.9mg
27%
Total Carbohydrate
94.1g
31%
Dietary Fiber
3.2g
13%
Sugars
4.1g
Protein
9.8g
% Daily Value*:
Vitamin C
13.50%
14%
Calcium
3.50%
4%
Iron
8.80%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

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

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.

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!

Rate and Comment

Morena Escardo Morena Escardo
September 11, 2015

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!