Hello rice lovers! Today I would like to introduce you to a delicious and nutritious recipe of Peruvian zucchini rice. This dish is a perfect combination of fluffy white rice and sautéed zucchini seasoned with a blend of aromatic spices. It is not only simple to cook but also a great way to incorporate some veggies into your diet. So, let’s get started and cook this scrumptious meal using your trusty rice cooker! We’ve made this peruvian zucchini 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.
- 2 cups of long-grain white rice
- 4 cups of water
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 zucchinis, diced
- 1/4 cup of chopped cilantro
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Rinse the rice in cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 2-3 minutes.
- Add the rice to the pot, and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes, stirring frequently.
- Add the water, salt, and black pepper to the pot, and bring to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
- While the rice is cooking, heat a separate pan over medium-high heat. Add the zucchinis to the pan, and sauté for 5-7 minutes, until they are slightly softened and browned.
- When the rice is finished cooking, remove it from the heat and fluff with a fork. Add the cilantro and sautéed zucchinis to the pot, and stir gently to combine.
- Serve the Peruvian Zucchini Rice hot and enjoy!
How long does peruvian zucchini rice last in the fridge?
Peruvian zucchini rice can usually be stored in the fridge for up to 4 days after cooking, as long as it is stored in an airtight container to prevent moisture and bacteria from developing. However, it’s important to keep an eye on the rice and make sure that it doesn’t give off a strange odor or texture, as this can indicate that it has spoiled. If in doubt, it’s always best to err on the side of caution and throw out any rice that has been in the fridge for more than a few days, as eating spoiled food can cause foodborne illness. Additionally, it’s important to reheat the rice thoroughly before eating, preferably in a microwave or on the stove, to ensure that any bacteria or pathogens have been killed off.
Low calorie peruvian zucchini rice recipe substitutions
To make this Peruvian Zucchini Rice recipe lower in calories, there are a few substitutions that can be made. First, instead of using long-grain white rice, you could use brown rice or quinoa as they are high in fiber and lower in calories. Secondly, instead of sautéing the zucchinis in oil, you could use non-stick cooking spray or even water to reduce the amount of added fats. Finally, you could reduce the amount of oil used in the recipe overall by using a smaller amount or using a healthier oil such as avocado or olive oil. By making these substitutions, this recipe can still be flavorful and delicious while being lower in calories.
What to serve with a peruvian zucchini rice?
Peruvian zucchini rice is a savory and flavorful dish that can be served on its own as a vegetarian meal or as a side dish to complement a variety of main courses. To balance out the flavors of the zucchini rice, consider serving it with a protein-rich dish, such as grilled chicken or pan-seared fish. Alternatively, you could pair it with a fresh salad or steamed vegetables for a light and healthy meal. For a more indulgent meal, you could serve it alongside a juicy steak or braised pork dish. No matter the pairing, the zesty and aromatic flavors of peruvian zucchini rice will make any meal a delicious one.
Whats the best sauce for a peruvian zucchini rice?
The best sauce for Peruvian Zucchini Rice is Aji Verde, which is a green chili sauce made with cilantro, garlic, lime juice, and green chili peppers. It is the traditional accompaniment for many Peruvian dishes, including rice, and adds a tangy, spicy flavor that compliments the mild yet delicious taste of the zucchini. This sauce can be easily prepared at home and can also be used as a dip or marinade for meats, seafood, and vegetables. Its bright green color also makes it a visually appealing addition to any dish.
Peruvian zucchini rice health benefits
Peruvian zucchini rice is a delicious and healthy dish. This dish is a good source of carbohydrates, fiber, and protein and it is low in fat and calories. Zucchini is rich in vitamins C and B6, and also in minerals such as potassium and manganese. Brown rice, which is used in this recipe, is a whole grain that contains fiber, phytonutrients, and essential minerals such as magnesium, phosphorus, and selenium. These nutrients help to lower the risk of heart disease, improve digestion, and regulate blood sugar levels. Overall, this recipe is a great option for a healthy and nutritious meal.However, if you are looking for an alternative recipe that is even healthier, you may want to try making a quinoa and vegetable stir-fry. Quinoa is another high protein, whole grain option that is rich in fiber and vitamins such as B2, E, and iron. Mixed with vegetables like bell peppers, mushrooms, and broccoli, this recipe provides a nutritious and low-calorie meal that is perfect for a healthy and balanced diet.