Rice with Meat
Savor the irresistible flavors of our hearty meat and veggie rice bowl! This mouthwatering dish combines tender chunks of marinated meat, vibrant bell peppers, and aromatic spices, all simmered to perfection. Serve it up with fluffy rice for a satisfying meal that’ll have everyone coming back for seconds!
Prep
15
min
Cook
18
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- carrot
- corn (240 ml)
- garlic paste (15 ml)
- onion
- pepper
- chopped tomato (240 ml)
🥩Meat & Seafood(1)
- beef broth or water and beer (480 ml)
🫙Pantry Staples(1)
- washed rice (240 ml)
🧂Spices & Seasonings(2)
- cumin
- salt
📦Other(4)
- aji mirasol (15 ml)
- aji panca (15 ml)
- meat (454 g)
- peas (240 ml)
Nutrition (per serving)
Calories
521
Protein
32g
Carbs
52g
Fat
17g
👨🍳 Instructions
- 1
Add salt, pepper, and cumin to the meat and fry until golden.
- 2
Sauté the onion for a couple of minutes.
- 3
Add garlic paste, aji panca, aji mirasol, and chopped tomato. Cook for about 8 minutes on low heat.
- 4
Mix in the washed rice with the meat and add beef broth or water and beer.
- 5
Add carrot, corn, and peas. Adjust salt, bring to a boil, cover, and cook on low heat for 18 minutes.
💡 Pro Tips
- ✓Toast the washed rice in the hot meat fat for 2-3 minutes before adding liquid to gelatinize surface starches, which creates a barrier that prevents excess water absorption and yields firmer, separated grains instead of mushy rice.technique2-3 minutes
- ✓Cook the aji paste mixture (ají panca, ají mirasol, garlic, tomato) for the full 8 minutes on low heat to allow Maillard reactions to complete and bitter alkaloid compounds to break down, preventing raw chile flavor that would dominate the finished dish.timing8 minutes minimum
- ✓Use a 1:1.5 ratio of rice to total liquid (broth + beer combined) rather than the standard 1:2, since the meat and vegetables release 15-20% additional moisture during cooking; excess liquid creates starch-thickened mush instead of distinct grains.ingredient1:1.5 ratio
- ✓Maintain a gentle simmer at 190-205°F rather than a rolling boil during the 18-minute covered cook; high heat causes steam to escape unevenly, creating dense spots and blown-out grains from uneven starch gelatinization.technique190-205°F
- ✓Add carrots and peas only in the final 6 minutes of cooking; adding them at the start overcooks them into soft, flavorless mush and allows their cell walls to break down, releasing starches that cloud and thicken the cooking liquid.timingFinal 6 minutes
Share this recipe
Prep
15
min
Cook
18
min
Serves
4
people
Level
intermediate
Share this recipe
Rice with Meat
Savor the irresistible flavors of our hearty meat and veggie rice bowl! This mouthwatering dish combines tender chunks of marinated meat, vibrant bell peppers, and aromatic spices, all simmered to perfection. Serve it up with fluffy rice for a satisfying meal that’ll have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- carrot
- corn (240 ml)
- garlic paste (15 ml)
- onion
- pepper
- chopped tomato (240 ml)
🥩Meat & Seafood(1)
- beef broth or water and beer (480 ml)
🫙Pantry Staples(1)
- washed rice (240 ml)
🧂Spices & Seasonings(2)
- cumin
- salt
📦Other(4)
- aji mirasol (15 ml)
- aji panca (15 ml)
- meat (454 g)
- peas (240 ml)
Nutrition (per serving)
Calories
521
Protein
32g
Carbs
52g
Fat
17g
👨🍳 Instructions
- 1
Add salt, pepper, and cumin to the meat and fry until golden.
- 2
Sauté the onion for a couple of minutes.
- 3
Add garlic paste, aji panca, aji mirasol, and chopped tomato. Cook for about 8 minutes on low heat.
- 4
Mix in the washed rice with the meat and add beef broth or water and beer.
- 5
Add carrot, corn, and peas. Adjust salt, bring to a boil, cover, and cook on low heat for 18 minutes.
💡 Pro Tips
- ✓Toast the washed rice in the hot meat fat for 2-3 minutes before adding liquid to gelatinize surface starches, which creates a barrier that prevents excess water absorption and yields firmer, separated grains instead of mushy rice.technique2-3 minutes
- ✓Cook the aji paste mixture (ají panca, ají mirasol, garlic, tomato) for the full 8 minutes on low heat to allow Maillard reactions to complete and bitter alkaloid compounds to break down, preventing raw chile flavor that would dominate the finished dish.timing8 minutes minimum
- ✓Use a 1:1.5 ratio of rice to total liquid (broth + beer combined) rather than the standard 1:2, since the meat and vegetables release 15-20% additional moisture during cooking; excess liquid creates starch-thickened mush instead of distinct grains.ingredient1:1.5 ratio
- ✓Maintain a gentle simmer at 190-205°F rather than a rolling boil during the 18-minute covered cook; high heat causes steam to escape unevenly, creating dense spots and blown-out grains from uneven starch gelatinization.technique190-205°F
- ✓Add carrots and peas only in the final 6 minutes of cooking; adding them at the start overcooks them into soft, flavorless mush and allows their cell walls to break down, releasing starches that cloud and thicken the cooking liquid.timingFinal 6 minutes