This recipe puts a delicious spin on the classic Jollof rice, infusing it with vibrant Peruvian flavors. Imagine the rich, savory notes of traditional Jollof meeting the bright, zesty punch of aji amarillo peppers. It's a delightful fusion of two culinary worlds! One time, I made this for a friend who loves Peruvian food, and they were amazed!

The aji amarillo peppers bring a unique heat and fruity complexity that elevates the dish to another level. They're not overwhelmingly spicy, but they add a wonderful depth of flavor that complements the other ingredients perfectly. The best way to experience it is to try it, and then you will understand why I put so much time and effort into this recipe.

Global FlavorsAfricanJollof Rice: Peruvian Style Jollof Rice with Aji Amarillo Peppers

Name: Global-FlavorsAfricanJollof-Rice:-Peruvian-Style-Jollof-Rice-with-Aji-Amarillo-Peppers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 1 cup Long-grain rice; 2 tablespoons Olive oil; 1/2 cup Onion, chopped; 2 cloves Garlic, minced; 1-2 tablespoons Aji Amarillo paste or finely chopped peppers; 1 (14.5 ounce) can Diced tomatoes; 2 tablespoons Tomato paste; 1 teaspoon Ground ginger; 1/2 teaspoon Dried thyme; 1/2 teaspoon Curry powder; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 1 1/2 cups Chicken or vegetable broth; 1 tablespoon Fresh cilantro, chopped (for garnish)

This Peruvian-style Jollof Rice recipe blends the heartiness of West African Jollof with the zesty, bright flavors of Peruvian aji amarillo peppers, creating a truly unique and unforgettable dish.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

📖 Instructions

First things first, rinse your rice! Give it a good rinse under cold water until the water runs clear. This helps remove excess starch and prevents clumping. You know, those annoying rice clumps?
Next, finely chop your onion and garlic. Don't cry too much, it's worth it. I swear!
In your large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the onions and garlic. Sauté for about 5-7 minutes, until softened and fragrant. Think happy thoughts while doing this... it helps!
Now, add the aji amarillo paste or finely chopped peppers. Sauté for another minute or two, just to release their beautiful flavor. Don't burn them; I've done that before... it wasn't pretty.
Stir in your tomatoes, tomato paste, and spices (ginger, thyme, curry powder, salt, and pepper). Mix it up, it's like making magic.
Add the chicken broth or vegetable broth. Bring the mixture to a boil, then reduce heat to low, and simmer for about 10-15 minutes, allowing the flavors to meld.
Now comes the fun part; add the rinsed rice and stir well to combine everything. It should be almost a wet, soupy mixture!
Once everything is mixed, bring it back up to a boil and then reduce heat to the lowest setting. Cover the pot and let it simmer for about 20-25 minutes, or until all the liquid is absorbed and the rice is cooked through. Check after 20 minutes or so to see if it needs a little longer.
If you are using a rice cooker, you can skip simmering on the stovetop and just follow the instructions that come with your particular rice cooker model.
Once the rice is cooked, remove it from the heat and fluff it with a fork. I always like to add a little extra cilantro at the end, just to give it a vibrant kick!
Serve hot, and enjoy this explosion of flavor. The flavors really pop after a few hours, so leftovers are a great idea!

📝 Notes

Adjust the amount of aji amarillo paste or peppers to control the level of spiciness.
Feel free to add other vegetables, such as bell peppers or carrots, for extra flavor and nutrients.
If you want a richer flavor, use chicken broth instead of vegetable broth. But, vegetable broth works just as well!