Hola amigos! Today, we are going to take a trip to the colorful land of Peru with a delicious and mouth-watering recipe for Peruvian Prawns Rice. This flavorful dish is a perfect blend of succulent prawns, aromatic spices, and fragrant rice cooked to perfection. With the help of your trusty rice cooker, you can easily recreate this popular South American dish right in your own kitchen. So, let’s get cooking and treat our taste buds to a little bit of Peruvian spice. Vamos! We’ve made this peruvian prawns 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 cup uncooked long-grain white rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup of canned tomatoes, drained and chopped
- 2 cups chicken broth
- 1 lb. raw prawns, deveined and peeled
- ¼ cup chopped parsley
- Salt and pepper to taste
- Rinse the rice several times until the water runs clear. Drain and reserve.
- Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté for 3 minutes or until it turns translucent.
- Add the chopped red and green bell peppers, cumin, and oregano. Cook for 5 minutes or until the vegetables are tender.
- Add the chopped tomatoes, chicken broth, and 1 tsp. salt. Bring to a boil and add the rice. Stir well and cover.
- Reduce heat to low and simmer for 15-20 minutes or until the rice is cooked and all the liquid has been absorbed.
- Stir in the prawns and chopped parsley. Cover and cook for 5 minutes or until the prawns are pink and cooked through.
- Season with salt and pepper. Serve hot.
To make Peruvian Prawns Rice, start by rinsing the rice several times until the water runs clear. Drain and reserve. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté for 3 minutes or until it turns translucent. Add the chopped red and green bell peppers, cumin, and oregano. Cook for 5 minutes or until the vegetables are tender. Add the chopped tomatoes, chicken broth, and 1 tsp. salt. Bring to a boil and add the rice. Stir well and cover. Reduce heat to low and simmer for 15-20 minutes or until the rice is cooked and all the liquid has been absorbed. Stir in the prawns and chopped parsley. Cover and cook for 5 minutes or until the prawns are pink and cooked through. Season with salt and pepper. Serve hot.
How long does peruvian prawns rice last in the fridge?
Cooked Peruvian prawns rice can generally be stored in the fridge for up to four days as long as it is properly stored in an airtight container or a sealed plastic bag. It is important to allow the rice to cool completely before storing it in the fridge and to use clean utensils when serving portions out. Additionally, reheating leftovers should be done thoroughly and at a high enough temperature to kill off any bacteria that may have grown during storage. As always, use your best judgement when consuming leftovers and ensure that they have not spoiled before consumption.
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Low calorie peruvian prawns rice recipe substitutions
To make this Peruvian Prawns Rice recipe lower in calories, there are a few substitutions we can make. First, we can switch the white rice to brown rice, which is a complex carbohydrate and has a lower glycemic index. We can also reduce the amount of olive oil used in the recipe and opt for a cooking spray instead to minimize the amount of added fat. Furthermore, we can use low-sodium chicken broth instead of regular chicken broth and skip the addition of any extra salt. Additionally, we can replace the canned tomatoes with fresh tomatoes to reduce the sodium content further. By making these substitutions, we can make this recipe lower in calories and healthier without compromising on taste.
What to serve with a peruvian prawns rice?
There are a variety of dishes that can be served with Peruvian prawns rice to complement and enhance its flavors. Some great options include a simple green salad or avocado-tomato salad, roasted or grilled vegetables such as asparagus, zucchini or bell peppers, garlic bread or a crusty baguette, and a refreshing beverage like a Pisco Sour or a cold beer. You can also consider serving a simple dessert such as fresh fruit or a creamy flan to finish off the meal. Ultimately, the best pairing will depend on your personal taste preferences and the occasion.
Whats the best sauce for a peruvian prawns rice?
The best sauce for Peruvian prawn rice is arguably Anticuchos sauce. This sauce typically comprises cumin, achiote, pepper, garlic, vinegar and oil, which mix to produce a tangy, slightly spicy flavor that pairs exceptionally well with the sweet, delicate flavor of prawns. The sauce’s versatility also makes it ideal for a variety of other dishes, including grilled chicken, beef and vegetables. Whether you prefer your prawn rice with a tangy hit or a little heat, Anticuchos sauce is an excellent condiment choice, providing a burst of flavor to enhance any dish.
Peruvian prawns rice health benefits
Peruvian prawns rice is a delicious and nutrient-rich dish that offers numerous health benefits. Prawns are a good source of lean protein, essential minerals like zinc, and omega-3 fatty acids, which are essential for brain function and heart health. Rice is a good source of carbohydrates that provides energy to the body and helps regulate blood sugar levels. The vegetables and herbs used in the recipe add fiber, vitamins, and antioxidants to the dish, making it a wholesome and balanced meal. However, if you’re looking for something even healthier, I would recommend a vegetable quinoa salad. It is high in fiber, protein, and antioxidants and is a great option for a nutritious and delicious meal.
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