Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 cup of evaporated milk
- 1 cup of queso fresco, crumbled
- 4 yellow chili peppers, seeded and deveined
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice in cold water and drain. In a medium saucepan, bring the water to a boil and add the rice. Cover and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and the water is absorbed.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
3. Add the cumin and paprika and cook for 1 minute, stirring constantly.
4. In a blender or food processor, blend the evaporated milk, queso fresco, and yellow chili peppers until smooth.
5. Add the queso fresco mixture to the skillet and cook for 5 minutes, stirring occasionally.
6. Add the cooked rice to the skillet and stir until well combined.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat: 12g
Carbohydrates: 54g
Protein: 13g
Sodium: 350mg
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Queso fresco can be substituted with feta cheese or ricotta cheese.
- Yellow chili peppers can be substituted with jalapeno peppers or red chili peppers.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein-packed meal.
- Top with sliced avocado, chopped cilantro, and a squeeze of lime juice for a fresh twist.
- Use the Huancaina sauce as a dip for vegetables or chips.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Adjust the amount of yellow chili peppers to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the Huancaina rice in a large bowl or on individual plates. Garnish with chopped cilantro and sliced avocado.
Garnishes:
Chopped cilantro, sliced avocado, lime wedges
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Black beans or refried beans
Suggested side dishes:
- Green salad
- Corn on the cob
- Garlic bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the Huancaina sauce is too thick, add more evaporated milk to thin it out.
Food safety advice:
- Make sure to cook the rice and Huancaina sauce to the appropriate temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Huancaina sauce is a traditional Peruvian sauce made with yellow chili peppers, queso fresco, and evaporated milk. It originated in the city of Huancayo in the Andean region of Peru.
Flavor profiles:
Creamy, cheesy, spicy
Serving suggestions:
Serve the Huancaina rice as a main dish for lunch or dinner.
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Region: Peruvian