Peruvian Garlic Rice (Arroz con Ajo)

A close-up view of Peruvian Garlic Rice that has been molded into a small dome and is resting on a black dinner plate next to a serving of Peruvian Beef and Potato Stir-Fry.

Peruvian Garlic Rice (Arroz con Ajo)

Course: Side

Cuisine: Peruvian

Prep Time: 10

Cook Time: 20

Resting time: 10

Total Time: 40

Servings:

Calories: 176kcal

Author: Kris Longwell

This authentic Peruvian Garlic Rice (Arroz con Ajo) is the ultimate side dish, featuring fragrant Jasmine rice toasted with golden garlic and simmered in savory broth. Perfectly fluffy and aromatic, it’s the essential companion for soaking up every drop of delicious sauce from your Lomo Saltado!

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Equipment

1 bowl and colander for rinsing the rice
1 medium saucepan with lid

Ingredients

2 cups Jasmine rice or long-grain white rice
2 tablespoon vegetable oil
4 cloves garlic finely minced
3 cups chicken broth or veggie broth, or water
1½ teaspoon Kosher salt

Instructions

Place the rice in a medium bowl and cover it with cool tap water. Use your hands to swish the rice around in the water. The water will become cloudy as you do this (this is the starch being released). Cup your hand on the side of the bowl and let the water drain out, holding the rice in the bowl with your hand. Repeat this process two more times, or until the water no longer turns cloudy. Transfer the rice to a colander and give it one more rinse. Set aside.
2 cups Jasmine rice
Heat the oil in a medium saucepan over medium heat. Add the garlic and sauté until aromatic and soft, about 2 minutes. Add the drained rice to the pan and stir constantly for 3 to 5 minutes until the rice smells toasty, the grains have turned from translucent to a toasty white.
2 tablespoon vegetable oil, 4 cloves garlic
Stir in the broth (or water) and salt. Bring to a boil, and then lower the heat to LOW, cover, and let the rice cook for 17 to 18 minutes. Turn the heat off and let the rice stay in the pan (covered) for another 5 to 10 minutes.
3 cups chicken broth, 1½ teaspoon Kosher salt
Remove the lid and fluff the rice gently with a fork. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Rinse Thoroughly: This is the most important step for fluffy rice! Rinse the grains in a fine-mesh sieve under cold water until the water runs completely clear to remove excess starch.
Watch the Garlic: Sauté the garlic only until it is fragrant and a pale golden blonde. If it turns dark brown or burnt, it will become bitter and affect the flavor of the entire batch.
The "No-Peeking" Rule: Do not lift the lid during the simmering or resting stages. The trapped steam is what finishes the cooking process and ensures the grains are tender and separate.
The Rest Period: Letting the rice sit covered for 5–10 minutes after turning off the heat is the secret to perfect texture. It allows the moisture to redistribute so the rice fluffs easily without becoming gummy.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water or broth and microwave or heat on the stovetop until steaming.
The Classic Presentation: For a professional restaurant look, pack the warm rice into a small bowl or ramekin and invert it onto the plate to create a perfect, clean dome.

Nutrition