Peruvian Vegetarian

Peruvian Potato Stew with Rice and Salsa Criolla

Name: Peruvian Potato Stew with Rice and Salsa Criolla
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1.5 pound Yukon gold potato; 1 medium yellow onion; 2 clove garlic; 1 whole red bell pepper; 1 whole jalapeño; 1 whole lime; 1 bunch cilantro; 0.5 whole red onion; 1 cup vegetable broth; 1 cup frozen corn kernels; 1 cup long-grain rice; 2 tablespoon olive oil; 2 tablespoon white vinegar; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; to taste salt; to taste black pepper

Binod pandit

1 Like

1 meal

· 0 Menus

Tonight, let's make vibrant Peruvian Potato Stew with Rice and Salsa Criolla! This vegetarian dish is ready in about 45 minutes, with no advanced prep needed. First, sauté onion, garlic, jalapeño, and bell pepper, then add cubed Yukon golds and spices like cumin and paprika. Simmer in vegetable broth until tender, then stir in corn and lime juice. While it simmers, cook rice and quickly whip up the Salsa Criolla (red onion, cilantro, vinegar). Serve the flavorful stew over rice, topped with Salsa Criolla and cilantro. Enjoy!

Fresh Produce & Herbs

1 1/2 pounds Yukon gold potato
1 medium yellow onion
1 whole red bell pepper
1 whole jalapeño
1 whole lime
1 bunch cilantro
1/2 whole red onion

Seasonings & Spices

2 cloves garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
to taste salt
to taste black pepper

Pantry Items

1 cup vegetable broth
1 cup frozen corn kernels
1 cup long-grain rice
2 tablespoons olive oil
2 tablespoons white vinegar

Related Recipes: