Peruvian-Style Rice with Ají Verde: The Base Recipe for Every Bowl and Plate

Peruvian cooks don't treat rice as an afterthought — it's the canvas the rest of the plate is built on. This green rice takes that idea and makes it foolproof: cilantro, garlic, and onion cooked into the grain, then finished with Aji Pepper Sauce Aji Verde for the bright, herbal heat that Peru's coastal kitchens are known for. The result is a vivid, fragrant rice that works as a side dish tonight and a bowl base all week.

This isn't a delicate restaurant technique. It's a one-pot method built for a Tuesday: sauté, blend, simmer, stir in the sauce. Once you have a batch in the fridge, it becomes the fastest path to a real dinner — grilled chicken and avocado on top, or black beans and a fried egg, or simply a squeeze of lime and a second spoonful of Aji Verde.

Ingredients

• 2 cups long-grain white rice (jasmine or basmati work well)
• 3 tablespoons Aji Pepper Sauce Aji Verde, divided
• 2 tablespoons neutral oil (or butter)
• 1/2 small white onion, finely diced
• 2 garlic cloves, minced
• 1 cup fresh cilantro leaves, packed (stems okay)
• 3 1/2 cups low-sodium chicken or vegetable broth, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• Juice of 1/2 lime
• 1/2 cup frozen peas (optional)

Instructions

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Set aside to drain.
2. In a blender, combine 1 cup of the broth, the cilantro, and 2 tablespoons of the Aji Verde. Blend until smooth and bright green. Set aside.
3. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds more, until fragrant.
4. Add the drained rice to the pot and stir to coat every grain in the oil. Toast for 1–2 minutes, stirring, until the rice smells nutty.
5. Pour in the remaining 2 1/2 cups broth, the blended cilantro-verde mixture, cumin, and salt. Stir once to combine.
6. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18–20 minutes, until the liquid is absorbed and the rice is tender. Resist the urge to lift the lid early — the steam is doing the work.
7. Remove from heat and let stand, covered, for 5 minutes. If using, stir in the frozen peas during this rest — the residual heat will cook them through.
8. Fluff the rice with a fork. Stir in the remaining 1 tablespoon Aji Verde and the lime juice. Taste and adjust salt. Serve warm, as a side or as the base of a bowl.

Tips and Variations

Make it a bowl. This rice is designed to be a base, not just a side. Build a bowl with grilled chicken thighs, black beans, sliced avocado, pickled red onion, and an extra drizzle of Aji Verde on top. It also holds up well under grilled shrimp or seared salmon.

Swap the liquid. For a richer, slightly sweet version, replace 1 cup of the broth with full-fat coconut milk — a nod to the coastal and Amazonian side of Peruvian cooking.

Lower-carb version. Substitute riced cauliflower for the rice. Skip the toasting step and reduce the liquid by half, since cauliflower releases its own moisture as it cooks.

Batch and freeze. This rice freezes well for up to 3 months. Portion into single servings before freezing so you can pull one out for a fast weeknight bowl.

Adjust the heat. Aji Verde brings herbal brightness with real but manageable heat. If you want more, stir in an extra tablespoon at the end rather than adding more during cooking — heat added at the finish stays sharper and fresher.

Frequently Asked Questions

Can I make this rice ahead of time?
Yes. It keeps well in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or broth to loosen the grains, and stir in a fresh spoonful of Aji Verde before serving to restore the brightness.

What can I build on top of this rice for a bowl?
Grilled or roasted chicken, seared shrimp, black beans, sliced avocado, pickled onion, and crumbled queso fresco all work. For a full Peruvian-inspired plate, pair it with Peruvian Grilled Chicken with Aji Amarillo Marinade — the two sauces balance each other, fruity against herbal.

Is this recipe spicy?
It has real heat from the ají limo in the Aji Verde, but the herbal, citrus-bright flavor is the main event, not the burn. Most people describe it as flavorful first, spicy second.

Can I use brown rice or quinoa instead?
Yes, with adjustments. Brown rice needs roughly 45 minutes and about 1/2 cup more liquid. Quinoa cooks faster — about 15 minutes — and needs about 1/2 cup less liquid than the amount used here.

What's the difference between this and cilantro-lime rice?
Cilantro-lime rice is a Tex-Mex preparation built around raw herbs stirred into finished rice. This version cooks the cilantro and Aji Verde directly into the grain for a deeper, rounder flavor, and draws on the tradition behind Peru's green sauce rather than a lime-forward finish.

Does the color fade when reheating?
It mellows slightly but stays vividly green. Stirring in a fresh spoonful of Aji Verde when you reheat brings the color and flavor right back.

Bring the Bowl Together

Now award-winning: Aji Verde won 1st Place, People's Choice – Green Sauce, at the 2026 Austin Chronicle Hot Sauce Festival. This rice is the base — Aji Pepper Sauce Aji Verde is what makes it Peruvian. Shop Aji Verde Sauce to build this into your weeknight rotation, or find it alongside our full lineup on our Amazon storefront. For more ways to build a complete plate around it, see How to Build a Peruvian-Inspired Bowl (The Right Way).