Christmas dinner in Peru is not that different from Thanksgiving dinner in the United States. The traditional meal includes a golden, juicy turkey as the centerpiece of the banquet, surrounded by a variety of staple sides such as applesauce and roasted sweet potatoes with marshmallows. We do, however, have a few additions of our own that make this meal unique. Arroz Moro is one of them.
The original Arroz Moro is made with white rice, bell peppers, pecans, raisins, fried angel hair pasta, and Coca-Cola. But why stick to the rules, when you can make it extra special and nutritious with just a few tweaks? This upgraded version will have everyone asking for seconds and for the recipe to take home.
RECIPE: Seasonal Arroz Moro
Yield 4 portions
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 3 tablespoons olive oil, divided
- 1 cup brown Basmati rice
- 3 cups water or low sodium vegetable stock
- Salt and pepper, to taste
- 1 ½ tablespoons honey
- 2 finely chopped shallots
- 2 finely chopped garlic cloves
- 1 cup sliced Brussels sprouts
- 1 chopped red bell pepper
- ½ cup chopped pecans
- ¼ cup raisins
- ¼ cup sliced dates
Directions
- Warm 1 tablespoon olive oil in a small pan over medium heat. Pour in the rice and stir well, making sure every grain is covered in oil.
- Cover the rice with the water or stock, increase the heat to high, and bring to a boil. When the liquid boils, season the rice generously with salt, add the honey, stir well, cover the pan, and lower the heat to low.
- Simmer the rice like this for about half an hour, or until it's just cooked (be very careful not to overcook, or it will become mushy). If it dries up before it's cooked, add some more liquid, increase the heat so it boils quickly, and then cover and lower the heat again so it keeps simmering. If there's any liquid left in the pan once the rice is ready, pass it through a strainer, and transfer it back to the pan. Let it sit for 10 minutes with the lid on.
- While the rice is cooking, heat the rest of the olive oil in a large pan over medium heat and sauté the shallot and garlic for 2 minutes, stirring frequently.
- Add the Brussels sprouts, season with salt and pepper, and cook for a few minutes more, until al dente. You should be able to easily pierce them with a fork but still feel a very slight crunch when you bite into them.
- Add the pepper and cook for 2 more minutes, stirring.
- Finally, add the pecans, raisins, and dates, mix everything well, and set aside.
- When the rice is ready, transfer it to the pan with the vegetables, turn on the heat to medium, and mix all ingredients until fully incorporated and hot. Correct the seasoning with salt and pepper to taste, and serve.
