Peruvian Rice Bowl with Tari Drizzle
Bright, packed with veggies and full of flavor, this recipe is an all-time favorite. Inspired by Peruvian cuisine, this meal highlights fresh herbs, vegetables and tender pre-cooked L&B Smoked Chicken over rice to create a comforting and filling meal.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Peruvian Rice Bowl with Tari Drizzle
Prep Time20 Minutes
Servings4
Cook Time37 Minutes
Ingredients
1 red onion, small diced
2 teaspoons kosher salt, plus more to taste
1 cup cherry tomatoes, quartered
1 bunch cilantro, finely chopped, some reserved for garnish
Juice from 2 limes
2 tablespoons extra virgin olive oil
3 large garlic cloves, minced
1 ½ teaspoons ground cumin
1 ½ teaspoons ground turmeric
2 cups long grain rice, rinsed
3 ½ cups chicken stock
2 cups frozen peas
2 - 12-ounce packages L&B Ready to Heat Smoked Pulled Chicken, warmed according to package instructions
2 avocados, small diced
Tari Peruvian Amarillo Pepper Hot Sauce, for drizzling
Directions
- TO MAKE THE SALSA CRIOLLA: In a medium bowl, toss the red onion with 2 teaspoons of salt. Cover with ice water and set aside for 15 to 30 minutes.
- Drain the onions and toss to combine with the tomatoes, cilantro and lime juice. Set aside.
- TO MAKE THE RICE: In a medium pot, heat the extra virgin olive oil over medium heat. Add the garlic, turmeric, cumin and rice. Stir to coat and toast until golden brown, 2 minutes.
- Add the chicken stock and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes. Remove from heat, stir in the peas and let sit for 10 minutes. Fluff with a fork before serving.
- TO SERVE: Divide the rice, salsa criolla, chicken and avocado between bowls. Garnish with more cilantro and drizzle with Tari Peruvian Amarillo Pepper Hot Sauce.
20 minutes
Prep Time
37 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
$6.99$0.42/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Ground Cumin, 1.7 Ounce
Deal
$5.79 was $6.49$3.41/oz
L&B Turmeric, 1.5 Ounce
Deal
$5.49 was $6.19$3.66/oz
Wild Harvest Organic Long Grain Rice, 32 Ounce
$7.79$0.24/oz
Swanson Chicken Stock, 32 Ounce
2/$5 Huge Deal
$2.50 was $3.19$0.08/oz
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
$4.99$0.50/oz
L&B Ready To Heat Smoked Pulled Chicken, 12 Ounce
$12.99$1.08/oz
Large Ripe Avocados, 1 Each
$2.49
Tari Peruvian Amarillo Pepper Hot Sauce, 11.8 Ounce
$5.99$0.51/oz
Directions
- TO MAKE THE SALSA CRIOLLA: In a medium bowl, toss the red onion with 2 teaspoons of salt. Cover with ice water and set aside for 15 to 30 minutes.
- Drain the onions and toss to combine with the tomatoes, cilantro and lime juice. Set aside.
- TO MAKE THE RICE: In a medium pot, heat the extra virgin olive oil over medium heat. Add the garlic, turmeric, cumin and rice. Stir to coat and toast until golden brown, 2 minutes.
- Add the chicken stock and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes. Remove from heat, stir in the peas and let sit for 10 minutes. Fluff with a fork before serving.
- TO SERVE: Divide the rice, salsa criolla, chicken and avocado between bowls. Garnish with more cilantro and drizzle with Tari Peruvian Amarillo Pepper Hot Sauce.