Arabian Rice of Purple Corn Recipe
Arabian rice of Purple Corn is a new Peruvian version, is an extension with a new ingredient that is purple corn, native food of Peru in some countries you can find in Latin American supermarkets, both in its presentation of ear, powder or liquid in this dessert is valid any presentation.
Purple corn is part of the Peruvian diet since Inca times, its peculiar purple color is due to the substance, antioxidant, antimicrobial and anticancer named antiocianina. substance which can be found in blueberries, but purple corn shows higher levels.
If you want to know more:
Origin of the Purple Corn
Benefits of the purple Corn
- Cuisine: Peruvian
- Servings: 2 people
- Total time: 25 minutes
Arabian Rice of Purple Corn ingredients
- 2 tablespoons of garlic in small squares
- 2 tablespoons of vegetable oil
- 3 cups of purple chicha
- 200 grams angel hair noodles
- 200 grams of purple olives without pepa
- 2 butter spoons
- 100 grams prune
- 100 grams of raisins
- Pepper and cumin
- Salt to taste
Arabian Rice of Purple Corn Preparation
1ºP: In a frying pan, add 2 tablespoons of oil and angel hair noodles, Toast for 5 minutes.
2ºP: In a pot add butter, garlic, pepper, cumin, raisins, prune, chopped olives and season for 5 minutes.
3ºP: Then add angel hair, purple chicha and salt to taste and leave over medium heat.
4ºP: Wash the rice and boil the chicha morada with the dressing, add it to cook for 15 min at medium heat, then 5 min more but at low heat.
5ºP: Serve and eat. Bon appetit! Can be accompanied by a chicken milanesa and a delicious purple chicha.