📖 Instructions

1. Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold running water for about 2-3 minutes, or until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
2. Sauté aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.
3. Add Aji Amarillo paste: Stir in the Aji Amarillo paste and cook for another minute, allowing the flavors to meld together. Be careful not to burn the garlic.
4. Toast the rice: Add the rinsed rice to the saucepan and stir well to coat it with the onion, garlic, and Aji Amarillo mixture. Toast the rice for about 2 minutes, stirring constantly. This enhances the flavor of the rice.
5. Add water and salt: Pour in the water (or chicken broth). Add salt to taste. Bring the mixture to a boil over high heat.
6. Simmer and steam: Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 18-20 minutes. It's crucial not to lift the lid during this time, as it releases steam and can affect the cooking process. Set a timer and resist the urge to peek!
7. Check for doneness: After 18-20 minutes, remove the saucepan from the heat and let it sit, covered, for another 5-10 minutes. This allows the rice to finish steaming and ensures it's perfectly cooked.
8. Fluff and serve: Remove the lid and fluff the rice gently with a fork. Be careful not to mash the grains. Taste and adjust the seasoning if necessary.
9. Garnish (optional): Garnish with fresh cilantro leaves for a pop of color and flavor, if desired. Some people also like to add a squeeze of lime juice for extra brightness.
10. Serve immediately: Serve the Peruvian steamed rice hot as a side dish to your favorite Peruvian meals like Pollo a la Brasa (Peruvian roasted chicken) or Lomo Saltado (Peruvian stir-fry). It pairs well with almost anything!