A hearty and flavorful Peruvian stew made with butternut squash, basmati rice, cheddar cheese, and sweet peas, enriched with evaporated milk for a creamy texture.
Preparation time
20min
Cooking time
25min
Ingredients
4 Servings
- 200 g basmati rice
- 1 butternut squash
- 100 g cheddar cheese
- 400 ml evaporated milk
- 100 g sweet peas
Directions
Step 1
Peel and cube the butternut squash.
Step 2
In a large pot, add the butternut squash and cover with water. Bring to a boil and cook until tender, about 20 minutes.
Step 3
Drain the squash and mash it until smooth.
Step 4
Add the evaporated milk, basmati rice, cheddar cheese, and sweet peas to the mashed squash. Stir to combine.
Step 5
Cook over medium heat, stirring occasionally, until the rice is tender and the cheese is melted, about 25 minutes.
Step 6
Serve hot and enjoy your Peruvian Butternut Squash Stew.