Paraguayan Pulao with a Twist

Ingredients

The Paraguayan adaptation of Kabuli pulao incorporates local ingredients such as Paraguayan corn, which adds a subtle sweetness and vibrant yellow color to the dish. Additionally, the cooking techniques and spices are adjusted to align with the flavor profiles of Paraguayan cuisine. We alse have the original recipe for Kabuli pulao, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) chicken or beef, cut into bite-sized pieces 1 lb (450g) chicken or beef, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (150g) Paraguayan corn kernels 1 cup (150g) Paraguayan corn kernels
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken or beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced bell pepper, carrot, frozen peas, and Paraguayan corn kernels. Cook for 5 minutes, until the vegetables are slightly tender.
5. 5.
   Add the ground cumin, coriander, turmeric, salt, and pepper to the pot. Stir well to coat the meat and vegetables with the spices.
6. 6.
   Add the rinsed rice to the pot and stir to combine with the meat and vegetables.
7. 7.
   Pour in enough water to cover the rice by about 1 inch (2.5cm). Bring to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
8. 8.
   Simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Paraguayan corn — Use fresh or frozen Paraguayan corn kernels for the best flavor. If Paraguayan corn is not available, you can substitute with regular corn kernels.

Tips & Tricks

• For a vegetarian version, replace the chicken or beef with tofu or tempeh.
• Add a squeeze of fresh lemon juice before serving to enhance the flavors.
• Customize the spice level by adjusting the amount of ground cumin and coriander to your taste.
• Serve the Paraguayan Pulao with a side of fresh salsa or chimichurri sauce for an extra burst of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Paraguayan Pulao as a main dish, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed on its own as a satisfying and flavorful meal.

Presentation advice

Garnish the Paraguayan Pulao with a sprinkle of fresh cilantro to add a pop of color. Serve it in a large serving dish or individual bowls to showcase the vibrant colors of the dish.