Peruvian Chicken Rice is a flavorful, one-pan dish that combines tender chicken, vibrant vegetables, and perfectly seasoned rice for a delicious and comforting meal. With warm spices like cumin, paprika, and turmeric, this dish brings a Peruvian twist to a classic rice and chicken recipe!

Why You’ll Love This Recipe

• One-pan meal – Easy cleanup and simple preparation.
• Bold flavors – A mix of cumin, paprika, and turmeric creates an aromatic, savory dish.
• Nutritious and balanced – Packed with protein, veggies, and whole grains.
• Perfect for meal prep – Stores and reheats well for a quick and easy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• ½ cup frozen peas
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Directions

1. Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt, pepper, cumin, paprika, and turmeric. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables

In the same skillet, add chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.

3. Cook the Rice

Stir in the rice and cook for another 2 minutes, allowing the grains to absorb the flavors. Pour in the chicken broth and bring to a boil.

4. Simmer

Reduce heat, cover, and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

5. Finish the Dish

Stir in the frozen peas and return the cooked chicken to the skillet. Let everything cook for another 2-3 minutes until heated through.

6. Serve & Garnish

Garnish with fresh cilantro and serve with lime wedges for a bright, citrusy touch. Enjoy warm!

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Kcal: 400 kcal per serving
• Servings: 4 servings

Variations

• Add vegetables – Try adding carrots, corn, or spinach for extra nutrients.
• Use brown rice – Swap white rice for brown rice, but increase cooking time by 10-15 minutes.
• Spicy version – Add red pepper flakes or chopped jalapeños for a kick of heat.
• Swap the protein – Use chicken thighs or even shrimp for a twist!

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet over medium heat with a splash of broth or water to keep the rice moist. You can also microwave it in 30-second intervals until heated through.
• Freezing: Store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs will add even more flavor to the dish.

What can I serve with Peruvian Chicken Rice?

This dish pairs well with a simple side salad, sliced avocado, or fried plantains for a full meal.

Can I make this dish ahead of time?

Yes! It’s great for meal prep since the flavors deepen over time. Store it in the fridge and reheat when ready to serve.

Can I use quinoa instead of rice?

Absolutely! Replace the rice with quinoa and adjust the cooking liquid to 1.5 cups instead of 2.

Conclusion

This Peruvian Chicken Rice is a simple, one-pan meal bursting with bold flavors and vibrant colors. Whether for a quick weeknight dinner or meal prep, this dish is sure to become a family favorite. Try it today and enjoy the taste of Peruvian-inspired cuisine at home!

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