📝 About This Recipe
Transport your senses to the heart of the Peruvian rainforest with Arroz Amazónico, a vibrant and aromatic rice dish that celebrates the unique bounty of the Amazon. This soul-warming meal features the smoky depth of 'cecina' (dried, smoked pork) and the buttery richness of 'chorizo amazónico', all brightened by the sweetness of fried plantains and the kick of local chili. It is a masterclass in texture and regional pride, offering a smoky, savory, and slightly sweet profile that is quintessential to Peruvian Selva cuisine.
🥗 Ingredients
The Protein Base
- 300 grams Cecina (Peruvian smoked pork) (cut into small 1cm cubes)
- 3 links Chorizo Amazónico (sliced into rounds; substitute with spicy smoked sausage if unavailable)
The Aromatic Rice
- 3 cups Long-grain white rice (washed and drained)
- 3 cups Chicken or vegetable stock (hot)
- 1 tablespoon Palillo (Turmeric) (for that iconic golden color)
- 4 cloves Garlic (minced)
- 1 medium Red onion (finely diced)
- 3 tablespoons Vegetable oil (or lard for extra authenticity)
The Jungle Stir-Fry & Garnish
- 2 pieces Sweet ripe plantains (Maduros) (diced into small cubes and fried until golden)
- 6 leaves Sacha Culantro (Jungle Coriander) (finely chopped; substitute with regular cilantro if needed)
- 1/2 piece Red bell pepper (diced small)
- 1/2 cup Scallions (Green onions) (finely sliced)
- 1-2 pieces Charapita chili or Habanero (minced very finely; adjust for heat)
- Salt and Pepper (to taste)
👨🍳 Instructions
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1
In a large pot or 'olla', heat 2 tablespoons of oil over medium heat. Add the rice and half of the minced garlic, toasting the grains for 2-3 minutes until they look slightly opaque.
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2
Stir in the turmeric (palillo) and a pinch of salt. Pour in the hot stock, bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 15-18 minutes until the rice is tender and fluffy. Set aside.
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3
While the rice cooks, heat a small amount of oil in a large skillet or wok. Fry the diced sweet plantains until they are golden brown and caramelized on all sides. Remove and drain on paper towels.
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4
In the same skillet, add the sliced chorizo. Fry until the fat renders and the edges are crispy. Remove the chorizo but leave the flavorful oil in the pan.
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5
Add the diced cecina to the skillet. Sauté for 3-4 minutes until it releases its smoky aroma and becomes slightly crisp. Remove and set aside with the chorizo.
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6
If the pan is too dry, add a splash more oil. Sauté the red onion, bell pepper, and the remaining garlic until the onion is translucent and soft.
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7
Add the minced Charapita chili to the aromatics, stirring for 30 seconds to release its spicy fragrance without burning it.
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8
Increase the heat to medium-high. Return the cecina and chorizo to the pan, tossing them with the onion and pepper mixture.
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9
Gently fold in the cooked golden rice. Use a spatula to incorporate all the ingredients so the rice absorbs the smoky oils from the meats.
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10
Add the fried plantains back into the mix, folding gently to avoid mashing them.
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11
Stir in the chopped sacha culantro and half of the scallions. The residual heat will wilt the herbs and release their fresh, earthy scent.
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12
Taste and adjust seasoning with salt and pepper. Remember that cecina and chorizo are naturally salty, so be cautious.
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13
Transfer to a large serving platter and garnish with the remaining fresh scallions for a pop of color and crunch.
💡 Chef's Tips
For the most authentic flavor, try to source 'Cecina' from a Latin market; its unique wood-smoked flavor is the soul of the dish. If using regular cilantro instead of sacha culantro, double the amount as regular cilantro is less pungent. Ensure your rice is slightly 'al dente' before mixing; this prevents the final dish from becoming mushy when combined with the proteins. Don't skip the plantains! The sweetness is essential to balance the intense saltiness and smokiness of the pork. If you like it extra spicy, serve with a side of 'Cocona' sauce (Amazonian fruit salsa).
🍽️ Serving Suggestions
Serve with a side of 'Ensalada de Chonta' (heart of palm salad) for a refreshing crunch. Pair with a cold glass of Camu Camu juice or Aguaje juice to cut through the richness of the pork. Add a fried egg on top for a 'montado' style presentation that adds a creamy element to the rice. Provide a small bowl of 'Ají de Cocona' on the side for guests who want to customize their heat level. A side of fried yuca (cassava) makes this an incredibly hearty and traditional Amazonian feast.