Short on time? We us packaged jasmine rice for our Peruvian rice recipe. You get that classic Peruvian garlic rice aroma – perfect under lomo saltado or next to anything saucy.
Peruvian meals love a good sidekick, and arroz graneado – garlic-kissed, fluffy white rice with distinct grains – is the perfect hero for the job. This is the rice you want under lomo saltado (check out our Beef Lomo Saltado Recipe) or beneath every saucy stew.
Our Peruvian rice recipe is simple and will only take 10-15 mins! It’s perfect for a busy weeknight dinner or for a proper weekend meal.
What is Peruvian Rice?
Peruvian rice usually refers to a garlic-scented white rice cooked so the grains stay dry, sperate, and fluffy (not sticky). It’s the default side for a ton of Peruvian dishes, including our very own Beef Lomo Saltado.
Typically, you’d toast the rice with garlic before cooking it, but it’s easy to burn. So instead, we’re taking the easy route for our Peruvian rice recipe and using packaged rice – we’re switching the order of things, but it’s still super aromatic and tasty.
Key Elements Of This Recipe
- Precooked Jasmine Rice: The key to this simple recipe is the precooked jasmine rice. The long-grained and fluffiness of jasmine rice works so well in this Peruvian rice recipe; and since it’s precooked, it’ll be done in no time!
- Garlic: You’ve got to have garlic for that irresistible garlic aroma.
The Ingredients for Peruvian Rice
- 1 package of jasmine rice (precooked)
- 1 Tbsp olive oil
- 2 cloves garlic (minced)
- Salt to taste
The Equipment Needed
- Wok or large pan
- Wooden spatula (best to break up the rice)
How to Make This Peruvian Rice Recipe
First, heat up a wok or frying pan over medium heat, add oil & sauté garlic for 30-45 seconds so it’s fragrant.
Pro Tip: The garlic needs to be fragrant, not browned.
Then, add the precooked jasmine rice from the packet, breaking up any lumps, and sauté the rice until heated through. Add salt to taste at this point.
Pro Tip: I’ve found that a wooden spatula works best in breaking up the rice versus a silicone spatula.
That’s it! How simple was that? Serve under a saucy dish like lomo saltado or as a tasty side dish.
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Equipment
- Wok, or large pan
- Wooden spatula, best to break up the rice
Ingredients
- 1 package Jasmine rice, precooked
- 1 Tbsp Olive oil
- 2 cloves garlic, minced
- Salt, to taste
Instructions
- How to Make This Peruvian Rice Recipe
- First, heat up a wok or frying pan over medium heat, add oil & sauté garlic for 30-45 seconds so it's fragrant.
- Pro Tip: The garlic needs to be fragrant, not browned.
- Then, add the precooked jasmine rice from the packet, breaking up any lumps, and sauté the rice until heated through. Add salt to taste at this point.
- Pro Tip: I've found that a wooden spatula works best in breaking up the rice versus a silicone spatula.
- Serve under a saucy dish like lomo saltado or as a tasty side dish.
Nutrition
*Nutritional information is just an estimate derived by an online calculation tool.
FAQ
What is Peruvian rice?
Peruvian rice usually refers to a garlic-scented white rice cooked so the grains stay dry, sperate, and fluffy (not sticky). It’s the default side for a ton of Peruvian dishes, including our very own Beef Lomo Saltado.
How to make Peruvian rice?
Traditionally, you toast the rice (Peruvian or jasmine) with garlic, then cook the rice in water. It make the whole pot smell of aromatic garlic!
Geegee
This one is so simple! I never thought to make rice like this – thanks!
Umamiologist
I make this one all the time now – super easy!