Rice to Riches
This Aji Amarillo Arroz gets its vibrant golden hue from Peruvian yellow chilli paste and spicy chili oil. Chef Lester Walker tops with dish with homemade crispy garlic chips and a squeeze of lime.
Rice to Riches
- Grapeseed Oil, 2, tablespoons,,la-tourangelle-grapeseed-oil
- Onion, 1/2,,Diced,
- Garlic, 4, cloves, 1 clove minced,
- Tomato Paste, 1, oz,,tamek-tomato-paste
- Aji Amarillo Paste, 1, oz,,dona-isabel-aji-amarillo-7oz
- Chili Oil, 1, teaspoon,,donchilio-habanero-chile-crisp
- Jasmine Rice, 8, oz,,organic-jasmine-rice
- Vegetable Stock, 10, oz,,oxo-bouillon
- Canola Oil, 1, cup, for frying,
- Lime, 1,,,
- To a saucepan over medium heat, add the grapeseed oil and diced onion, sauté for 3-5 minutes till the onion begins to soften.
- Add the minced garlic, tomato paste, chili oil and Aji Amarillo paste. Cook for another 3-5 minutes until the garlic becomes fragrant and the tomato paste deepens in color.
- Add the rice and mix well, each grain should be coated with the spiced tomato paste. Add the vegetable stock, a generous pinch of salt and bring the rice to a boil. Once boiling, cover the rice and turn the heat down to low. Cook the rice for 20 minutes undisturbed. After 20 minutes, turn off the heat and let the rice continue to steam for 5-10 minutes.
- While the rice is cooking, thinly slice the remaining 5 garlic cloves using a mandolin. The garlic slices should be 1/8th of an inch thick.
- Heat a cup of oil in a small saucepan to 350 degrees F and add the sliced garlic. Fry for 30 seconds to a minute, until the garlic is a pale golden-brown. Transfer the fried garlic to a paper towel lined baking tray. (Pull the garlic out right before it looks done, they will continue to darken and crisp out of the oil.)
- To serve, fluff the Aji Amarillo rice with a fork and transfer to a plate or shallow bowl. Top with the garlic chips, micro greens, a squeeze of lime and extra chili oil if desired.