Creamy Ají Amarillo Rice with Crispy Pork, Corn and Mint

Name: Creamy Ají Amarillo Rice with Crispy Pork, Corn and Mint
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.1 lb boneless pork chops, cut into medium cubes; 1 1/4 cups long-grain rice; 1 1/4 cups Peruvian corn kernels; 1 1/4 cups red onion, finely diced; 4 cloves garlic, minced; 3 tbsp ají amarillo paste; 3 cups chicken or vegetable broth; 1/2 cup evaporated milk; 3.5 oz fresh cheese, cut into small cubes; 2 tbsp fresh mint, chopped; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 3/4 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Peruvian main dish featuring creamy ají amarillo rice, golden crispy pork cubes, sautéed corn, fresh cheese, and a touch of mint and lime for a comforting yet vibrant criollo flavor profile.

25 minPrep

35 minCook

60 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

500 g boneless pork chops, cut into medium cubes (without exceso of grasa)
240 g long-grain rice (lavado and escurrido)
180 g Peruvian corn kernels (si no hay, usar maíz blanco large or corn kernels)
180 g red onion, finely diced (divided)
12 g garlic, minced
45 g ají amarillo paste
720 ml chicken or vegetable broth (hot)
120 ml evaporated milk
100 g fresh cheese, cut into small cubes
8 g fresh mint, chopped
12 g fresh cilantro, chopped
30 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
20 g butter
2 g ground cumin
1 g dried oregano
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

612 kcal

Calories

29 g

Protein

48 g

Carbs

33 g

Fat

2.6 g

Fiber

45.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the pork cubes with 1 tablespoon lime juice, cumin, oregano, 1/2 teaspoon salt, and black pepper. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat 2 tablespoons vegetable oil in a wide skillet or pot over medium-high heat. Brown the pork for 8 to 10 minutes, stirring and working in batches if needed, until well caramelized and cooked through. If you want to finish it in the oven, transfer it to a tray and bake for 5 minutes at 400°F / 200°C. Keep the pork warm.
3
3. In the same pot, add the remaining 1 tablespoon vegetable oil and the butter. Add 1 cup of the diced red onion and sauté for 3 to 4 minutes until translucent. Add the minced garlic and ají amarillo paste, and cook 2 more minutes, stirring so the paste loses its raw taste.
4
4. Add the rinsed and drained rice to the pot. Stir for 1 minute to coat it with the flavor base. Pour in the hot broth, add 1/2 teaspoon salt, and cook over medium-low heat for 15 minutes, stirring once or twice so the rice becomes creamy without sticking.
5
5. While the rice cooks, sauté the corn kernels in a small skillet over medium heat with 2 tablespoons of the remaining red onion for 3 minutes, just to bring out their sweetness. Set aside.
6
6. When the rice is nearly tender and still slightly loose, add the evaporated milk, fresh cheese, sautéed corn, chopped cilantro, chopped mint, and the remaining tablespoon of lime juice. Cook 3 to 4 minutes more, stirring gently, until the texture is creamy yet not heavy.
7
7. Taste and adjust with the remaining salt and pepper if needed. Serve the creamy rice in shallow bowls and top with the crispy pork. If desired, finish with a few extra mint or cilantro leaves for garnish.
8
8. Serve immediately to enjoy the contrast of creamy rice, mild cheese, juicy corn, and golden pork.

Chef tips

For crispier pork, pat the cubes dry before seasoning and do not overcrowd the pan. The rice should be creamy, not dry; if it thickens too much, add a few extra spoonfuls of hot broth.

Substitutions

You can replace the pork with boneless chicken. Mint can be swapped for spearmint, and fresh cheese for panela or mild feta. For a lactose-free version, use lactose-free evaporated milk and replace the butter with oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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