Hello and welcome to Rice Cookers 101! Today, we have a delicious recipe for Peruvian flounder rice that will surely satisfy your cravings for tasty seafood and fluffy rice. Our easy-to-follow recipe combines the delicate flavors of fresh flounder, aromatic herbs and spices, and fluffy white rice cooked to perfection in a rice cooker. So, whether you are a seafood lover or simply looking for a new rice dish to try, this recipe is guaranteed to become a household favorite. Let’s get cooking! We’ve made this peruvian flounder rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 pound Peruvian flounder fillets, cut into bite-sized pieces
- 1 cup long grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 cup green olives, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Rinse the 1 cup of long grain white rice in cold water until the water runs clear. Drain and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add 1 small chopped onion, 2 minced garlic cloves, and 1 chopped red bell pepper and cook until tender, about 5 minutes.
- Add the rice to the skillet and stir to combine with the vegetables. Add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, salt, and pepper and stir to combine.
- Slowly pour in 2 cups of water and bring to a boil. Reduce the heat to low and cover tightly. Cook for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
- While the rice is cooking, season the 1 pound of Peruvian flounder fillets with salt and pepper.
- In a separate skillet, heat a little oil over medium-high heat. Add the Peruvian flounder fillets and cook until golden brown, about 2-3 minutes per side. Set aside.
- Once the rice has cooked, add 1/4 cup sliced green olives, 1/4 cup chopped cilantro, and the cooked Peruvian flounder fillets. Gently stir to combine and serve.
How long does peruvian flounder rice last in the fridge?
Peruvian flounder rice can last about four to five days in the refrigerator if it is stored properly. It should be kept in an airtight container immediately after cooking to prevent bacteria growth. When reheating, make sure the rice is heated to a temperature of 165°F to kill any bacteria. It is not recommended to store rice at room temperature for an extended period of time as it can lead to bacterial growth and potential food poisoning. It is always best to reheat rice thoroughly and consume it within a few days of cooking to ensure it is safe to eat.
Low calorie peruvian flounder rice recipe substitutions
To make this Peruvian flounder rice recipe lower calorie, several substitutions can be made. Firstly, instead of using long grain white rice, one could opt for brown rice or cauliflower rice to reduce calorie content. Additionally, using a non-stick cooking spray instead of olive oil can cut down on unnecessary calories. It is also possible to substitute a portion of the Peruvian flounder fillets with shrimp or scallops to lower the overall calorie content while still maintaining the seafood flavor. For the seasonings, one could reduce the amount of smoked paprika and olives used in the recipe to lessen sodium content. Finally, one could replace some of the water with chicken or vegetable broth to enhance flavor without adding much additional calories.
What to serve with a peruvian flounder rice?
There are various options for side dishes to serve with Peruvian flounder rice. A simple and refreshing option would be a mixed greens salad with a citrus vinaigrette. To add some texture and crunch, plantain chips or fried yucca could also be served on the side. For a heartier option, a side of roasted vegetables such as asparagus or Brussels sprouts would be a good complement to the dish. Finally, if you want to stick with a Peruvian theme, a side of sweet potato fries or mashed potatoes would also be a great accompaniment.
Whats the best sauce for a peruvian flounder rice?
The best sauce for Peruvian flounder rice is the popular aji amarillo sauce, made from the yellow aji pepper which is signature to Peruvian cuisine. To make the sauce, puree boiled aji peppers with garlic, lime juice, salt, and vegetable oil until it forms a smooth, creamy texture. Aji amarillo has a unique flavor that adds a spicy kick and depth of flavor to any dish, especially seafood. Its bright yellow color is also visually appealing and adds a vibrant touch to the presentation of the dish. Simply drizzle the aji amarillo sauce over the flounder rice and enjoy the delicious taste of Peru.
Peruvian flounder rice health benefits
Peruvian flounder rice is a delicious and nutritious dish that offers several health benefits. Flounder fish is an excellent source of protein, omega-3 fatty acids, and vitamin D that helps promote bone health, reduce inflammation and improve brain function. Additionally, the rice in this recipe is a good source of carbohydrates and fiber that provide sustained energy and keep you feeling full for longer periods. The recipe also includes other healthy ingredients such as tomatoes, onion, garlic, and fish broth that are loaded with vitamins, minerals, and antioxidants that support overall health and wellbeing. Therefore, eating Peruvian flounder rice is an excellent way to nourish your body and support your health goals.