Heart-Healthy Arroz de Juane

Delight in the vibrant flavors of Peru with this Heart-Healthy Arroz de Juane, a nutritious twist on the classic Amazonian dish. This recipe swaps traditional white rice for fiber-rich brown rice and uses lean, skinless chicken breast for a lighter and healthier take. Fragrant turmeric, garlic, and onions infuse the rice with bold yet wholesome flavor, while fresh cilantro and bright red bell peppers add a burst of color and freshness. The dish is wrapped in aromatic banana leaves and gently steamed, allowing the ingredients to harmonize while maintaining a light, clean taste. Perfectly balanced and packed with nutrients, this recipe is ideal for those seeking a healthy, flavorful meal that doesn't compromise on authenticity. Served with a squeeze of lime, this heart-healthy dish will transport your taste buds straight to the Amazon.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 1 pound Skinless chicken breast
• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 leaf Bay leaf
• 2 cups Chicken broth, low sodium
• 1 small, diced Red bell pepper
• 0.5 cup, chopped Fresh cilantro
• 2 large, for wrapping Banana leaves
• 1 cut into wedges Lime

Directions

Step 1

Rinse the brown rice under cold water and set aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until soft, about 5 minutes.

Step 3

Add the minced garlic, turmeric, salt, and black pepper to the skillet. Stir for another minute until fragrant.

Step 4

Add the chicken broth and bay leaf to the pan, then bring to a simmer.

Step 5

Stir in the brown rice, cover the skillet, and reduce the heat to low. Let it cook for about 35-40 minutes until the rice is cooked and the liquid is absorbed.

Step 6

While the rice cooks, prepare the chicken. Cut the chicken breast into bite-sized pieces.

Step 7

In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chicken pieces and cook until fully cooked, about 6-7 minutes.

Step 8

Add the diced red bell pepper to the chicken, and cook for an additional 2-3 minutes until the pepper softens.

Step 9

Once the rice is cooked, remove the bay leaf, and mix in the chicken and red bell pepper. Stir in the fresh chopped cilantro.

Step 10

Rinse the banana leaves in warm water to make them pliable. Divide the rice mixture in half, placing each portion in the center of a banana leaf.

Step 11

Fold the banana leaves over the mixture to wrap, securing with a toothpick or kitchen twine if necessary.

Step 12

Place the wrapped rice parcels in a steamer or a large pot with a steaming rack. Add a few inches of water, cover, and steam for about 10 minutes to infuse the flavors.

Step 13

Carefully remove from the steamer, unwrap, and serve warm with lime wedges on the side.

Nutrition Facts

Serving size	1651.3 grams (1651.3g)

Amount per serving	% Daily Value*
Calories	1371

Total Fat 47.30g	61%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 2.70g
Cholesterol 373mg	124%
Sodium 2997mg	130%
Total Carbohydrate 75.80g	28%
Dietary Fiber 9.80g	35%
Total Sugars 11.90g
Protein 149.60g	299%

Vitamin D 0IU	0%
Calcium 156mg	12%
Iron 7mg	37%
Potassium 801mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 45.1%

Carbs: 22.8%