Peruvian Rice

(Arroz Peruano con Cilantro y Zanahorias)

A Wine, Dine, and Play Recipe

By: Sean Overpeck (CFE)

Executive Chef

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, with the third-highest worldwide production, after sugarcane and maize, according to 2012 FAOSTAT data. Peru has many varieties and combination recipes for rice. After some experimenting this one became my favorite to make.

Yum

Recipe		Information
Servings:	4	Ready In:	35m
Prep Time:	5m	Cuisine Origin:	Peruvian
Cook Time:	30m	Category:	Side item
Inactive Time:	0	Difficulty Level:	Easy

Ingredients	Amount in Imperial Measurement			Metric Measurement	Amount Per        Serving:	total amount	Equipment and Tools                               (Mis en Place)
Unsalted butter	3	tbsp	44	mL	Amount Per Serving:	1 cup	Cutting boards[1](green, and red)
Yellow onion	1	----		----	Carbohydrates:	4.95g	Chef knife
Garlic cloves	2	----		----	Total Fat:	20.48g	Saute pan
carrot	1	----		----	Sugar:	1.56g	Wire whip or wooden spoon
Cilantro	1	cup	237	g	Sodium:	556mg	Grater
Ají amarillo[5], or yellow bell capsicum pepper	1	----		----	Calories:	317 kcal	Potato peeler
Juice of a lemon	1	----		----	Cholesterol (HDL):	69mg
Basmati or long grain white rice	1	cup	237	g	Protein:	27.71g
Cusqueña premium Peruvian beer[4]	1	cup	237	mL	Dietary Fiber:	1.3g
Potable Water	1	cup	237	mL	Potassium:	547mg
					Vitamin A %DV.	6%
					Vitamin C %DV.	40%
Understand Metric & Imperial Conversions

Method		Notes for Preparation
1. See the Notes for Preparation section (to the right) for vegetables and fruits in this recipe		Ratio of water to rice is 2:1
2. Peel the skin from the garlic cloves, mash them with your chef knife, then mince on the green cutting board[1].		Wash, sanitize[2], and rinse the carrot, onion, cilantro,Ají amarillo pepper[5], lemon, and garlic to clean thoroughly.
3. Peel, then grate the carrot.
4. Peel the skin from the onion then dice on the green board
5. Cut the ends off theAjí amarillo pepper [5], remove the seeds, rinse and then mince up on the green board[1]
6. Cut the lemon, and squeeze out the juice
8. Remove the stems from the cilantro, and chop up using the green cutting board[1]
7. Place the sauce pan a on medium-high heat stove top burner, and add the butter, garlic, and onion. Stir constantly with a wire whip or wooden spoon to avoid burning, until onions are caramelized [3], between 4-6 minutes.
8. Add the carrot, cilantro, Ají amarillo[5] pepper, and the rice to the sauce pan and mix together.
9. add the Cusqueña premium Peruvian beer[4] to the pan and continue to mix to incorporate, and let the beer simmer into the rice for 5 minutes.
10. Add the lemon juice and water to the mixture, reduce the heat to low, then cover the sauce pan with a lid and let the mixture simmer for 20 minutes, checking to give the mixture a stir every few minutes, and to make sure that it is not sticking or burning to the bottom of the pan.
11. Remove the pan from the stove and let cool for a few minutes, giving it a stir or two.
Assembly		Drink Recommendations For Dish
1. Place rice on the side of an entree platter and serve with your Peruvian main course.		Potable Water
2. See the drink recommendations (to the right) for this dish		Cusqueña Premium Peruvian Beer
Notes and Citations:		Temperature Cooking Chart
1.     One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, (transfer of harmful bacteria from one food product to another) by way of contaminated tools. Cutting boards are a prime culprit. Using separate, color-coded cutting boards for ingredients is a great way of preventing illness. The colors help you keep track of which cutting boards are reserved for which types of foods, so that you don’t cut lettuce on the same board you used for cutting raw poultry. The green cutting board is used for fruits and vegetables only.		Blue                              100-110°f              (38-43oC) Pittsburg (B&B)             115°f                      (46oC) Rare                              120-125°f              (49-52oC) Medium Rare               130°f                     (54oC) Medium                        140-145°f              (60-63oC)     Medium Well                150°f               (66oC)                           Well done                      155-160°f              (68-71oC)
2.     In accordance to food safety regulation (21 CFR Part 173) specifies two conditions for the permitted use of hypochlorite solutions (bleach) in washing produce: The concentration of sanitizer in the wash water must not exceed 200 ppm (Parts Per Million).The produce must be rinsed with potable water following the chlorine treatment.
3.     Caramelization is a process in cooking resulting in a nutty flavor and brown color. When you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Grand Food Dictionary Online
4.      Cusqueña premium Peruvian beer is one of the few all malt beers brewed in South America. ABV 4.8%. It is a Peruvian golden lager from a brewery founded by German Ernesto Güntherand, and used pure mountain water from the Andes. The beer is made only from malted barley and is hopped with imported Saaz from the Czech Republic. Grand Food Dictionary Online		Seafood                         135-140°f             (58-60oC)      Roast Beef                     145°f                   (63oC)         Roast Pork                     145°f                   (63oC)       Ground Beef or Pork    155°f                   (68oC)       Poultry                           165°f                           (77oC)
5.      Ají amarillo is a Peruvian pepper; "Ají" means chile pepper in Spanish, and "amarillo" means yellow. But although they are named yellow chile peppers, their color changes to orange as they mature. The famous Peruvian chef Gastón Acurio recently named Ají amarillo the most important ingredient in Peruvian cooking. Grand Food Dictionary Online

Other recipes on Wine, Dine, and Play:

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Pollo a la Brasa

Afghan Cuisine

Peruvian Cuisine 

Chupe de Camarones

Ají Verde Sauce

Row 11 Red Wine Demi-Glace

Peruvian Rice (Arroz Peruano)

Lomo Saltado

Limean Carapulcra

Papa Rellena

Suspiro a la Limeña

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About Sean Overpeck:

I am based out of St. Petersburg, Florida working as a chef and other areas of food service over the past twenty years, and am currently working with the American Embassy as the Executive Chef in Basra, Iraq. Formally I have worked with groups contracting in Afghanistan, Dubai, and Antarctica, and worked in restaurants in and around Atlanta prior to the wars. I have also owned a catering company and served proudly in the United States Army, in their food service program. The idea for the Wine, Dine, and Play Blog started in late 2012 after a trip to Jordan, when I was asked by others to write down the experiences in food from the Jordanian restaurants, wine from the region that I tasted, locations of interest such as Petra, and of course the culture so that people, not only friends could read about the adventures instead of just listening to me talk. Since that time, nearly 200 articles have been written on restaurants, including fifteen from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide; exotic world locations such as Dubai, Petra, and African Safari’s; food recipes & Grand Food Dictionaries; country cuisines such as Afghan and Peruvian dishes; and of course wine including vineyards from California, South Africa, New Zealand, and Australia. 

In Paris, Invalides Museum, 2010

Chef Sean cooks for soldiers in Afghanistan, 2012:

“Culinary perfection consists not in doing extraordinary things, 

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)

TTFN