Peruvian Style Coriander Rice With Peas

READY IN: 55mins
Recipe by Sharon123

Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.

Top Review by Annacia

I made this using dried coriander (what I had on hand), veg broth and chickpeas. It made a very tasty meal along with a greens and tomato salad. It's quite simple to make and is a hearty dish that you could vary in so many ways. :D

Ingredients Nutrition

  • 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 12 cups cooked chickpeas, rinsed and drained (1 can)
  • OPTIONAL ADDITIONS (Choose one)

  • cooked corn, drained (1 can)

Directions

  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.

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