Welcome to Rice Cookers 101! Today, we’re excited to share with you a delicious recipe for Peruvian grouper rice. This dish is a vibrant mix of flavors that perfectly blends the textures and aromas of rice and fresh seafood, seasoned with a flavorful blend of Peruvian herbs and spices. So, whether you’re craving a hearty lunch or a fancy dinner, this recipe will definitely satisfy your taste buds! Follow along and let’s get started. We’ve made this peruvian grouper 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.

peruvian grouper rice ingredients


  • 1 lb grouper fish, cut into small pieces
  • 2 cups white rice
  • 4 cups water
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup peas
  • 1 cup corn
  • 2 tbsp vegetable oil
  • 2 tbsp aji panca paste (or red pepper paste)
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped cilantro


  1. Rinse the rice until the water runs clear and drain.
  2. In a large pot, heat the oil over medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
  3. Add the red and yellow bell peppers and cook for another 2-3 minutes.
  4. Add the aji panca paste, cumin, salt, and black pepper and cook for 1-2 minutes.
  5. Add the rice and stir well to coat the rice in the onion and pepper mixture.
  6. Add the water, peas, and corn, and bring to a boil.
  7. Reduce heat to low, cover the pot, and cook for 15-20 minutes until the rice is cooked and most of the liquid is absorbed.
  8. Add the grouper fish and cilantro on top of the rice.
  9. Cover the pot again and cook for an additional 5-7 minutes until the fish is cooked through.
  10. Serve hot and enjoy!

peruvian grouper rice

How long does peruvian grouper rice last in the fridge?

Peruvian Grouper rice is a delicious dish, but it’s important to know how long it can be stored in the fridge after it has been cooked. Typically, cooked rice can be stored in the refrigerator for up to four days, but it’s important to make sure the dish is stored properly and the temperature is consistent. Always store dishes in airtight containers or zip-top bags and make sure they are well-sealed before placing them in the fridge. To reheat, remove the dish from the fridge and heat in a microwave or on the stovetop until it reaches an internal temperature of 165°F. It’s best to enjoy your Peruvian Grouper rice as soon as possible to ensure optimal flavor and freshness.

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Low calorie peruvian grouper rice recipe substitutions

To reduce the calorie count of this Peruvian Grouper Rice recipe, there are several substitutions that can be made. Firstly, brown rice can be used instead of white rice, as it is more nutritious and contains more fiber, leading to a feeling of fullness. The amount of oil used can be reduced by using cooking spray or adding water to the pot to sauté the vegetables instead. Additionally, the amount of fish can be reduced and replaced with more vegetables to add flavor and nutrition without adding many calories. Finally, the amount of salt can be reduced or replaced with herbs and spices to add flavor without adding more sodium. By making these substitutions, the recipe can be made lower in calories while maintaining its delicious flavor.

What to serve with a peruvian grouper rice?

Peruvian grouper rice is a delicious and filling dish that can be served as a main course. To complement its flavors, you may serve it with some fresh salad greens dressed with a light vinaigrette. A side of roasted vegetables like asparagus or green beans seasoned with some garlic, salt, and pepper would add a healthy and flavorful touch. Additionally, you may also offer some crispy plantain chips or corn on the cob as an accompaniment. A refreshing beverage like passion fruit juice or a pisco sour cocktail would complete the meal.

Whats the best sauce for a peruvian grouper rice?

The best sauce for Peruvian grouper rice is aji amarillo sauce. Aji amarillo is a yellow chili pepper that is commonly used in Peruvian cuisine. The sauce is made by blending the pepper with garlic, onion, oil, and lime juice. It has a slightly sweet and spicy flavor that complements the mild taste of grouper. This sauce is perfect for adding some extra flavor to the rice and can also be used as a dipping sauce for the fish itself.

Peruvian grouper rice health benefits

Peruvian grouper rice, also known as “arroz con cherna,” can be a healthy and nutritious dish. The grouper fish used in the recipe is a good source of protein and omega-3 fatty acids, which can help support heart health and brain function. Additionally, the dish includes various vegetables such as tomatoes, onions, and peppers, which provide vitamins, minerals, and fiber. However, the preparation of the dish can sometimes involve a lot of cooking oil and salt, which can negate some of the health benefits. To make the dish even healthier, consider using less oil and salt, and incorporating more vegetables, such as leafy greens or broccoli, into the recipe. Alternatively, consider a vegetable stir-fry or grilled salmon with a side salad for a healthier option.

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