Peruvian Arroz a la Jardinera Recipe

The Rice to the Gardener at home It is the Sunday dish which is traditionally called “Arroz con Chancho” or “Arroz con Pollo Amarillo” in Peruvian homes. I feel this is basically almost the same, mostly eaten with pork and sometimes accompanied by fried plantain. Lets go cook!

How to Prepare Rice to the Gardener

This recipe is popular among Peruvians because of the corn that always gives a particular touch to the rice and saffron. This adds the share of color makes us guess where that flavor that characterizes it comes from.

🔪 Prep Time 20 minutes
🍲 Cook Time 20 minutes
⏲️ Total Time 40 minutes
🍽️ Servings 8 servings
🔥 Calories 160 calories



  • 3 cups of rice
  • 3 cups of water
  • ½ cup diced carrot
  • ½ baby corn shelled
  • ½ cup fresh chickpeas
  • 1 cup shelled peas
  • ½ cup chard and chopped spinach
  • 2 cloves of minced garlic
  • ½ diced bell pepper
  • ½ cup of green beans
  • 2 tablespoons vegetable oil
  • 1 teaspoon grated saffron
  • 3 tablespoons chopped onion
  • 1 teaspoon chopped parsley
  • Pepper, salt and seasoning to taste


  1. Rice a la Jardinera can be accompanied with pork or chicken meat, depending on your preference. If you do it with pork, fry the prey beforehand over low heat, calculating the time so that the rice and meat finish at the same time. Remember that the pork takes longer to fry than the chicken, so you should start frying the chicken minutes before the rice is finished cooking.
  2. In a saucepan, brown the onion until it becomes transparent, add half a teaspoon of garlic, pepper to taste and the teaspoon of grated saffron until it can take a point of thickness.
  3. Then immediately add the salt and pepper. Add ¼ cup of water and let it cook until it evaporates.
  4. Having the dressing with a pleasant aroma, add the hard ingredients such as chickpeas, corn, carrots and lima beans. Let them cook these for seven minutes.
  5. Then, add the three cups of well-washed rice and the three cups of water, salt and seasoning to taste over moderate heat.
  6. After 15 minutes move the rice in the shape of a cross or in four equal parts.
  7. Add the pepper, spinach, chard and parsley, let cook for five minutes.
  8. Finally, mix the rice with the pork or chicken pieces and serve.

down here I leave you some tips so that the Rice to the Gardener comes out much more delicious.

Tips and tricks

  • Rice a la jardinera can be accompanied by a savory Creole bramble. Onion, hot pepper and lemon are perfect together.
  • If you prepare the arroz a la jardinera with pork then I recommend that you cook the meat before frying it so that it is more tender. You can cook it with a little water, salt, pepper and oregano.

Additional information

It is a bit difficult to recognize exactly where it comes from, as all Peruvians love rice in all its forms. It is our favorite side dish and probably the gardener’s rice is also a product of this constant search.

This rice is part of a universal recipe of origin Spanish and Arabic, finally fused with Peruvian ingredients. It is called a gardener because it is a rice with various vegetables: carrot, peas, pallar, etc.

This recipe has a high protein and carbohydrate content, which makes it a complete and balanced dish. Ideal for a balanced diet and family lunches because of how profitable it can be.

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