Arroz a la Jardinera // Peruvian Garden Rice

Peruvian Arroz a la Jardinera is a festive side dish made with yellow-colored rice and freckled with peas, carrots, and choclo (Peruvian corn).
Arroz a la Jardinera // Peruvian Garden Rice

Arroz a la Jardinera (har-dee-NAIR-uh) is one of the first “special” rice dishes I made. I was intrigued by the vegetables combined with the rice.

Although simple garlic seasoned white rice is the most common meal accompaniment here in Peru, I am intrigued by the variety of rice dishes that are commonly on the table for special celebrations. They are full of colors and ingredients which make the holiday table all the more festive.

My husbands first comment about this dish is that it looks like Arroz con Pollo, but the wrong color. He is fairly correct. Both dishes have white rice as a base and include onions, peas, carrots and choclo (Peruvian corn). But the Arroz con Pollo includes cilantro puree, which makes the dish bright green, and delicious in it’s own right. (Yes, I know, every country’s “Arroz con Pollo” is a different color, in Peru it is green, green, green!)

This is a very nice way to brighten up a meal, add some quick vegetables and raise the nutrition of plain white rice. Of course, if you don’t like (or don’t have) peas, carrots or choclo, you are welcome to leave them out. But, I think you will find this to be a delicious combination that you will make again and again!

Arroz a la Jardinera
Serves 10
Peruvian Arroz a la Jardinera is a festive side dish made with yellow-colored rice and freckled with peas, carrots and choclo (Peruvian corn).
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  1. 2 tablespoons of vegetable oil
  2. 1 large red onion, finely diced
  3. 2 tablespoons minced garlic
  4. 1 1/2 teaspoons turmeric
  5. 1 teaspoon ground cumin
  6. 1 tablespoon salt
  7. 1 cup of fresh peas
  8. 1 cup of small diced carrot
  9. 1 cup of choclo
  10. 4 cups water
  11. 3 cups of white rice
  1. In a large saucepan, heat oil and add onions to sauté until softened, about 10 minutes. Add garlic, turmeric, cumin powder and salt; continue to sauté 2 more minutes. Stir in the peas, carrots & choclo, taking care to be sure vegetables are completely covered with the onion & spice mixture. Add water and bring to a boil.
  2. Add rice and bring the mixture back to a boil. Lower the heat (below a simmer), cover and cook until rice is softened, water is absorbed, and vegetables are cooked, about 20-25 minutes.
  3. Remove from heat, stir briefly and cover for another 10-15 minutes to steam a bit more.
Adapted from
Adapted from
Provecho Peru


Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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3 Responses

  1. This looks delicious! Where I come from rice is eating with practically every meal…so it’s always good to find more ways to enjoy it 🙂

  2. GoodCook says:

    Love this different recipe. You motivated me to try south american food! 🙂 Visit my website for kashmiri saffron rice. It’s a little similar to your recipe, so you can now easily try indian food too 🙂

  1. November 26, 2014

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