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Arroz tapado is a Peruvian dish that is easy to prepare and inexpensive. It is made with rice, carrots, ground beef, tomato paste, onions, garlic, black olives, and chopped hard-boiled eggs. This dish is layered, usually in a way where rice is on the bottom and on the top, with the other ingredients sandwiched in the middle layer.
Once assembled, arroz tapado is garnished with parsley and served with green salads, plantains, or avocado slices on the side, if desired.
MOST ICONIC Arroz tapado
Arroz chaufa is a popular Peruvian dish with a great influence of Chinese cuisine. It consists of a combination of fried rice, meats, vegetables, and fruits. Most commonly, rice is fried with shredded chicken, salami, garlic, ginger, slivered almonds, eggs, chicken stock, soy sauce, pineapple chunks, and pineapple juice, although there are numerous variations on the dish using ingredients such as fish, beef, pork, jerky, and even alligator meat.
Once prepared, the dish is typically garnished with chopped scallions and coriander.
MOST ICONIC Arroz chaufa
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Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usually seasoned with cumin, garlic, and achiote, with the addition of finely chopped parsley used for garnishing.
Arroz con camarones can be served with numerous accompaniments such as lime wedges, hot sauce, avocado slices, or fried plantains.
MOST ICONIC Arroz con camarones
Tacu-tacu is a simple and rustic Peruvian dish that combines rice, beans, various spices, and onions. The ingredients are typically pan-fried and formed in a thick, pancake-like dish. It is believed that tacu-tacu originated among the African community, while the name stems from the Quechuan taka-taka, which translates as pounded or mashed.
The variation of this classic may include lentils, and the dish is typically served with a fried egg on top or sided with breaded and fried meat, fried plantains, and the onion-based salsa criolla.
MOST ICONIC Tacu-tacu
View moreJuane is a traditional meal originating from the Peruvian jungles, consisting of chicken, hard-boiled eggs, and rice seasoned with spices that might include turmeric, oregano, and cumin. The combination of these ingredients is wrapped in waxy bijao leaves (which look like banana leaves) and cooked.
It is common to pair the dish with cassava or boiled bananas. Juanes can be found in traditional restaurants, in markets, or at street vendors. The name juane refers to St. John the Baptist, because the dish is traditionally eaten on the 24th of June, during the feast of San Juan (patron saint of the Amazon).
MOST ICONIC Juane
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Arroz con pato is a classic Peruvian duck and rice dish, particularly popular in northern cities like Trujillo and Chiclayo. This dish combines seasoned duck meat cooked with rice, which absorbs the rich and flavorful juices from the duck and various seasonings.
To prepare it, the duck is first marinated with a mix of garlic, pepper, cumin, and often beer or chicha de jora. After marinating, the duck pieces are browned in a pan. In another pan, a base or "sofrito" of garlic, onion, aji amarillo (yellow Peruvian chili pepper), and bell peppers is prepared.
MOST ICONIC Arroz con pato
View moreArroz con pato a la chiclayana (also known as arroz con pato de lambayeque) is a traditional dish originating from the city of Chiclayo. It's usually made with a combination of duck meat, oil, garlic, onions, rice, peas, pumpkin (squash), red peppers, scallions, aji limo peppers, lime juice, and salt.
The garlic, onions, and squash are cooked in oil, then combined with the browned duck meat and water. Once the duck becomes tender it's taken out and the rice, peas, pepper, and coriander are simmered in the cooking liquid. Once cooked, the rice mixture is seasoned with lime juice and served alongside duck meat.
MOST ICONIC Arroz con pato a la chiclayana
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Arroz al olivar is a traditional dish based on rice and black olives. It's made with a combination of black olives, rice, oil, garlic, raisins, red bell peppers, pecans, salt, and pepper. The garlic is fried in oil with the rice, raisins, red bell pepper, seasonings, and puréed olives.
The combination is brought to a boil with some water, and it's then cooked until the rice becomes tender. The dish is sprinkled with chopped pecans, and, if desired, parsley and parmesan cheese as well.
MAIN INGREDIENTS
Arroz arvejado is a traditional rice dish. It's made with a combination of long-grain rice, peas, olive oil, garlic, red onions, and seasonings. The peas are cooked, drained, then briefly blended into a coarse paste. The onions and garlic are sautéed in olive oil until soft, seasoned with salt and pepper, then mixed with the blended peas and rice that's been cooked to a fluffy consistency.
The dish is served immediately, either as a main or a side accompanying sudado dishes.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 9 Peruvian Rice Dishes” list until March 20, 2025, 1,034 ratings were recorded, of which 363 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.