ARROZ VERDE PERUANO

INGREDIENTS

- 3 cups white rice 

- 1 bunch of fresh cilantro

- 2 cups filtered water 

- 280 grs baby spinach

- 2 tablespoons extra virgin olive oil 

- ½ tablespoon salt 

- ½ tablespoon garlic semoulé 

- ½ cup yellow or white corn 

- ½ cup green peas 

- 1 tablespoon edamame

- 2 carrots (peeled and chopped in small cubes) 

- ⅓ cup chicken broth 

- 4 tablespoons red pepper (chopped in small cubes) 

- ½ cup beer 

PREPARATION

First, wash the cilantro and baby spinach, cut and blend with 2 cups filtered water, reserve aside. On the other hand, add in the rice cooker, 2 tablespoons of extra virgin olive oil, ½ tablespoon of salt, ½ tablespoon of garlic semoulé, stir and let it fry. Meanwhile, wash 3 cups of white rice until the water is clear and all the starch is removed. Now add it to the rice cooker, add 3 cups of the preparation of cilantro and spinach previously prepared, ½ cup corn, ½ cup green peas, 1 tablespoon edamame beans, 2 carrots chopped in small cubes, ⅓ cup of chicken broth, stir and cook.

When most of the water has evaporated, add 4 tablespoons chopped red pepper in small cubes, ½ cup  beer and cook for a couple of minutes until all the water has dried. Now leave it opened for the steam to disappear and with a large fork separate the rice starting from the top until you do it all to the bottom. 

Enjoy !

PREP TIME:  15  min

COOK TIME:   20 min

TIPS

- You can serve it with grilled chicken or onion salad. 

- Add the red pepper at the end as it is more fragile than the rest of the vegetables. 

- You can find in the supermarket pre-washed spinach.

- Decorate with red pepper in thin slices.