Festive Peruvian rice colored with black olives, ají amarillo, and browned bacon. Raisins and pecans add contrast while the grains stay loose and glossy. A savory, gently sweet coastal side dish made for roasted meats and celebratory tables.
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Rinse the rice until the water runs only lightly cloudy and drain it thoroughly. Finely chop the onion, dice the ají amarillo, and cut the bacon into small pieces; chop the pecans and parsley. Have the raisins ready, because once the aderezo starts the dish moves quickly.
Blend the black olives with about 60 ml of the water for 20–30 seconds, until thick and smooth. Do not add more liquid: the olives should color and season the rice rather than turn into a thin cream.
Heat 40% of the vegetable oil in a medium pot and cook 37.5% of the ground garlic for 20 seconds. Add the rice and stir for 2 minutes, until glossy. Add the remaining 500 ml of water and 40% of the salt. Once boiling, cover and cook over the lowest heat for 15–16 minutes, until the water is absorbed. Turn off the heat and rest for 5 minutes before gently loosening the grains.
While the rice rests, brown the bacon in a wide skillet for 4–5 minutes, until it renders fat and develops toasted edges. Add the remaining oil, onion, and ají amarillo and cook for 4 minutes. Stir in the remaining garlic, pepper, and salt and cook for 30 seconds. Add half of the olive paste and cook for only 2 minutes, until the aderezo is dark and glossy.
Reduce the heat and fold in the cooked rice in batches. Add the remaining olive paste, raisins, and three quarters of the pecans and mix for 2 minutes, only until evenly purple, hot, and loose. Turn off the heat, add the parsley, and finish with the remaining pecans. Dark, yes; stodgy, never.
