Peruvian rice and chicken shines bright with flavor and practicality
Annie Petito, America's Test Kitchen
on
2 tablespoons vegetable oil
1 red onion, chopped fine
1 to 2 tablespoons ají amarillo paste
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1 1/2 cups dark beer
2 cups chicken broth, plus extra as needed
1 1/2 cups long-grain white rice, rinsed
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
2 carrots, peeled and cut into 1⁄2-inch pieces (1 cup)
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