Vegetarian Arroz con Pollo
Author: 
Recipe type: Entree
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ cup cilantro leaves
  • 4 spinach leaves
  • ¼ cup vegetable oil
  • 1 cup onion, diced
  • 1 tablespoon garlic, chopped
  • ½ cup aji amarillo, diced (optional)
  • 2 cups white rice
  • ¼ cup green peas
  • ¼ cup carrots, diced
  • 1 red bell pepper, in slices
  • 1 cup corn (We use Peruvian Giant Corn, which you can find frozen at Latino grocery stores. If you prefer, you can use any other corn instead)
  • Salt and pepper
  • 2 cups flavorful vegetable stock
  • 1 cup beer (optional) (or use more vegetable stock)
Instructions
  1. Process the cilantro and spinach leaves in a blender with 4 tablespoons water to make a paste. You may add more water if needed. Reserve.
  2. Heat the oil in a saucepan over high heat, add the onion, garlic and aji amarillo, stirring for 5 minutes over medium heat. Add the cilantro and spinach mixture, and fry for 5 minutes. Add rice and vegetables, stir and add beer and vegetable stock. Bring to a boil.
  3. Turn the heat to low, put the lid on, and cook for 20 minutes, undisturbed. Stir with a kitchen fork, and turn off the heat.
  4. Serve with salsa criolla.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-vegetarian-arroz-con-pollo/