Peruvian Rice Bowl with Tari Drizzle
December 22, 2025
Bright, packed with veggies and full of flavor, this recipe is an all-time favorite. Inspired by Peruvian cuisine, this meal highlights fresh herbs, vegetables and tender pre-cooked L&B Smoked Chicken over rice to create a comforting and filling meal. With the prepared chicken, your dinner has protein without the labor of making it yourself. Topped with a tangy, citrusy sauce, the flavor of this dish is simply unmatched. Assemble ahead of time or let your guests assemble their own bowls for a customizable dining experience. Whether you’re hosting a party or need a simple dinner for two, these bowls are the best all-in-one meal for any night of the week.
SERVINGS
6
PREP TIME
20 min
COOK TIME
40 min
Ingredients
-
1red onion, small diced
-
2teaspoons kosher salt, plus more to taste
-
1cup cherry tomatoes, quartered
-
1bunch cilantro, finely chopped, some reserved for garnish
-
Juice from 2 limes
-
2tablespoons extra virgin olive oil
-
3large garlic cloves, minced
-
1 ½teaspoons ground cumin
-
1 ½teaspoons ground turmeric
-
2cups long grain rice, rinsed
-
3 ½cups chicken stock
-
2cups frozen peas
-
212-ounce packages L&B Ready to Heat Smoked Pulled Chicken, warmed according to package instructions
-
2avocados, small diced
-
Tari Peruvian Amarillo Pepper Hot Sauce, for drizzling
Directions
-
1
To make the salsa criolla: In a medium bowl, toss the red onion with 2 teaspoons of salt. Cover with ice water and set aside for 15 to 30 minutes.
-
2
Drain the onions and toss to combine with the tomatoes, cilantro and lime juice. Set aside.
-
3
Meanwhile, to make the rice: In a medium pot, heat the extra virgin olive oil over medium heat. Add the garlic, turmeric, cumin and rice. Stir to coat and toast until golden brown, 2 minutes.
-
4
Add the chicken stock and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes. Remove from heat, stir in the peas and let sit for 10 minutes. Fluff with a fork before serving.
-
5
To serve, divide the rice, salsa criolla, chicken and avocado between bowls. Garnish with more cilantro and drizzle with Tari Peruvian Amarillo Pepper Hot Sauce.