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Arroz Verde Peruano

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 264kcal


  • 2 packed cups fresh cilantro leaves stems removed
  • ½ cup filtered water
  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 large garlic clove peeled and minced
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • 1 cup long-grain white rice rinsed very well under cold water
  • 1 ½ cups chicken or vegetable broth
  • cup frozen peas and carrots
  • Salt and freshly ground pepper to taste


  • All ingredients ready? Let's begin!
  • Place the cilantro and water in blend and purée until smooth. Set aside.
  • In a medium saucepot over medium heat, warm the olive oil. Add the onion and cook until the onion starts to soften and smells fragrant, approximately 5 minutes.
  • Stir in the garlic, cumin, and salt. Continue to cook for 1 minute until aromatic.
  • Add the rice to the pot and stir to combine with the onions and seasonings. Toast the rice for a couple of minutes, stirring often.
  • Turn the heat to high and add the broth and cilantro purée.
  • Bring this to a boil. Reduce the heat to a low simmer and cover the pot.
  • Cook the rice for 8 minutes.
  • Add the peas and carrots to the pot just layered on top of the rice. Cover and continue to cook until all the liquid is absorbed and the rice has softened, approximately 8 more minutes.
  • Remove the pot from the heat and gently fluff the rice with a fork to incorporate the peas and carrots. Cover and allow it to rest until ready to serve.
  • Season with salt and pepper to taste and serve while still warm.



Calories: 264kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 646mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2765IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg