Peruvian Style Coriander Rice With Peas Recipe

Name: Peruvian Style Coriander Rice With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 large onion, minced; 1 red bell pepper, seeded and diced; 2 tablespoons minced minced fresh pickled canned hot peppers (such as aji amarillo, Peruvian yellow hot peppers); 6 large garlic cloves, minced; 2 tablespoons minced fresh cilantro (or more, or use Italian parsley instead); 1 tablespoon ground coriander; 1 teaspoon ground cumin; 2 cups white basmati rice (I use whole wheat basmati- or converted rice); 2 cups dark beer (or ale, or stout or nonalcoholic beer, or substitute veg. stock); 1 cup boiling water (with chicken-style vegan bouillon cubes, powder or paste for 3 cups broth-I use homemade veg. broth); 1 cup frozen peas, thawed and drained; fresh ground black pepper; PROTEIN (Choose one); 2 cups chinese vegetarian roast duck, rinsed, drained and cut into smaller chunks (mun chai'ya); 2 cups vegan chicken, strips browned in a non-stick pan (or reconstituted Soy Curls); 2 cups seitan (or commercial savory baked tofu or tempeh or other poultry substitute, cut into cubes and browned in); 1 1/2 cups cooked chickpeas, rinsed and drained (1 can); OPTIONAL ADDITIONS (Choose one); cooked corn, drained (1 can)

Servings: persons

cooking spray
1 large onion, minced
1 red bell pepper, seeded and diced
2 tablespoons minced minced fresh pickled canned hot peppers (such as aji amarillo, Peruvian yellow hot peppers)
6 large garlic cloves, minced
2 tablespoons minced fresh cilantro (or more, or use Italian parsley instead)
1 tablespoon ground coriander
1 teaspoon ground cumin
2 cups white basmati rice (I use whole wheat basmati- or converted rice)
2 cups dark beer (or ale, or stout or nonalcoholic beer, or substitute veg. stock)
1 cup boiling water (with chicken-style vegan bouillon cubes, powder or paste for 3 cups broth-I use homemade veg. broth)
1 cup frozen peas, thawed and drained
fresh ground black pepper
PROTEIN (Choose one)
2 cups chinese vegetarian roast duck, rinsed, drained and cut into smaller chunks (mun chai'ya)
2 cups vegan chicken, strips browned in a non-stick pan (or reconstituted Soy Curls)
2 cups seitan (or commercial savory baked tofu or tempeh or other poultry substitute, cut into cubes and browned in)
1 1/2 cups cooked chickpeas, rinsed and drained (1 can)
OPTIONAL ADDITIONS (Choose one)
cooked corn, drained (1 can)

1
In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
2
Add the cilantro, coriander, and cumin, and stir-fry for a minute.
3
Add the raw rice and stir-fry briefly.
4
Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
5
Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
6
Toss ingredients and taste for salt and pepper.

1483

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: cooking spray, 1 large onion, minced, 1 red bell pepper, seeded and diced, 2 tablespoons minced minced fresh pickled canned hot peppers (such as aji amarillo, Peruvian yellow hot peppers), and more.

Yes, Peruvian Style Coriander Rice With Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Style Coriander Rice With Peas

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