A homestyle Peruvian lunch built around golden, fluffy rice and vegetables. Savory, generous, and deeply comforting, it pairs a fragrant criollo base with separate grains and tender bites; the kind of rice dish that lands in the middle of the table and solves lunch.
Dice the red onion and carrot into small pieces, and finely chop the ají amarillo. Have the peas and corn ready so everything can go straight into the pot without breaking the flow: keep the pieces small and even so they turn tender along with the rice.
Heat the vegetable oil in the pot and cook the red onion for 3 to 4 minutes, until translucent and soft. Add the
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Add the white rice, carrot, peas, and corn. Stir for 1 minute, until the grains look glossy and the vegetables are evenly coated in the criollo base; avoid crushing them or over-stirring.
Pour in the water and add the salt. Cook uncovered over medium heat for 5 minutes, or until the liquid sits almost level with the rice; then reduce to the lowest heat, cover, and cook for 12 to 14 minutes without stirring, until the water is gone, the rice is cooked, and a gentle scrape across the bottom no longer sounds wet. Turn off the heat and fluff from the edges toward the center. Serve hot: it should be golden, separate, and dotted with vegetables in every spoonful. And that's it! A generous rice dish that can carry lunch on its own. ✨
