Peruvian Cheesy Rice Delight

Ingredients

• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 14g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
3. 3.
   Add the rice to the saucepan and stir well to coat it with the onion and garlic mixture.
4. 4.
   In a separate pot, bring the vegetable broth to a boil. Once boiling, pour it over the rice in the saucepan.
5. 5.
   Add the ground cumin, paprika, dried oregano, turmeric, salt, and black pepper to the saucepan. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes.
8. 8.
   Fluff the rice with a fork, then pour in the evaporated milk and stir until well combined.
9. 9.
   Sprinkle the shredded mozzarella cheese over the rice and cover the saucepan. Let it sit for a few minutes until the cheese melts.
10. 10.
    Gently fold the melted cheese into the rice until it is evenly distributed.
11. 11.
    Serve the Peruvian Cheesy Rice hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch, which helps achieve a fluffy texture.
• Mozzarella cheese — Opt for a high-quality mozzarella cheese that melts easily for the best results.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the rice.
• Experiment with different types of cheese, such as cheddar or Monterey Jack, to create your own unique flavor profile.
• To achieve a crispy crust on the bottom of the rice, let it cook a bit longer without stirring towards the end.

Serving advice

Serve the Peruvian Cheesy Rice as a main course accompanied by a fresh salad or as a side dish alongside grilled chicken or fish. It pairs well with a squeeze of lime juice for an extra burst of flavor.

Presentation advice

For an appealing presentation, mold the rice into a round shape using a small bowl or ramekin. Invert it onto a plate and garnish with a sprig of fresh cilantro. The golden crust on the bottom of the rice adds an attractive touch.