Universidad de Lima is a hearty Peruvian casserole of rice, chicken, and vegetables baked with a creamy, cheesy sauce. Named after the university district in Lima where it became a popular lunch spot, this dish is a comforting, all-in-one meal that is both easy to assemble and deeply satisfying. It works because the rice absorbs the savory broth and the creamy topping bakes into a golden, bubbling crust that everyone loves.
Ingredients
- 2 cups (400 g) long-grain white rice
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 cup (150 g) frozen peas and carrots mix, thawed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika (sweet or smoked)
- Salt and black pepper, to taste
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) water
- 1 cup (240 ml) evaporated milk
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp (30 g) butter, cut into small pieces
- Fresh parsley or cilantro, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or non-stick spray.
- Rinse the rice under cold water until the water runs clear. Drain well and set aside.
- Season the chicken pieces with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside. It does not need to be fully cooked through at this point.
- In the same skillet, add the onion and cook over medium heat until soft, about 3 minutes. Add the garlic, bell pepper, cumin, oregano, and paprika. Cook for another 2 minutes, stirring frequently.
- Add the rice to the skillet and stir to coat with the oil and spices. Cook for 2 minutes, stirring constantly, until the rice is slightly translucent at the edges.
- Pour in the chicken broth and water. Bring to a simmer, then reduce heat to low. Stir in the peas and carrots. Cook uncovered for about 10 minutes, stirring occasionally, until the liquid is mostly absorbed and the rice is partially cooked (it will still be firm in the center).
- Remove the skillet from the heat. Stir in the browned chicken and any accumulated juices. Transfer the mixture to the prepared baking dish and spread it evenly.
- In a small bowl, mix the evaporated milk with the mozzarella and Parmesan cheeses. Pour this mixture evenly over the rice and chicken. Dot the top with the butter pieces.
- Cover the dish tightly with aluminum foil. Bake for 25 minutes. Then remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly and the rice is tender.
- Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley or cilantro if desired.
Tips
- Rice texture: Do not skip the initial simmering step. If the rice is too raw when it goes into the oven, it may remain crunchy after baking. Conversely, if you cook it too long, it will become mushy. Aim for the rice to be about 70% cooked.
- Cheese variations: If you don’t have mozzarella, use a mild cheddar, Monterey Jack, or a blend of Italian cheeses. For a sharper flavor, substitute the Parmesan with Pecorino Romano.
- Make it ahead: You can assemble the casserole up to the point of baking, cover it, and refrigerate for up to 24 hours. Add about 10-15 minutes to the covered baking time since you’ll be starting from cold.
- Chicken safety: Always check that the chicken is fully cooked before serving. The casserole is done when the internal temperature of the chicken pieces reaches 165°F (74°C), the safe minimum for poultry as recommended by the USDA FSIS. Use a food thermometer to verify.
Serving Suggestions
Serve the Universidad de Lima hot, straight from the baking dish. It’s a complete meal on its own, but it pairs beautifully with a simple green salad dressed with lime vinaigrette, or with a side of sliced avocado and aji amarillo hot sauce for extra heat. A cold bottle of Peruvian beer or a citrusy sparkling water makes a great accompaniment.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add a can of drained chickpeas or black beans along with the rice for protein. You can also add extra vegetables like zucchini or corn.
- Spicy: Add 1-2 minced aji amarillo peppers (or 1 teaspoon of aji amarillo paste) along with the garlic for a traditional Peruvian kick. If you can’t find aji amarillo, use 1 teaspoon of red pepper flakes or a chopped jalapeño.
- Seafood: Replace the chicken with 1 lb (450 g) of peeled shrimp or firm white fish (like cod or halibut), cut into chunks. Add the seafood during the last 10 minutes of baking, as it cooks quickly and would dry out if added earlier. Ensure the fish reaches an internal temperature of 145°F (63°C).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The casserole will keep for up to 3-4 days. To reheat, place a portion in the microwave and heat on high for 2-3 minutes, or until hot throughout. For a crispier top, reheat in a 350°F (175°C) oven for 15-20 minutes, covered with foil to prevent drying. You can also freeze this dish for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer to cook, so increase the initial simmering time to about 20 minutes and add 1/2 cup (120 ml) more broth or water. The final baking time may also need to be increased by 10-15 minutes.
What if I don’t have evaporated milk? You can substitute with half-and-half or whole milk. The sauce will be slightly less rich and may not be as thick, but it will still be delicious. For a dairy-free version, use unsweetened oat milk or coconut milk, though the flavor will change slightly.
Can I make this in a slow cooker? Yes, you can. Brown the chicken and sauté the vegetables as directed. Then, combine everything except the cheese and milk in the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, until the rice is tender. Stir in the cheese and milk during the last 30 minutes, then let it rest before serving.
Why is my rice still crunchy after baking? This usually happens if the rice wasn’t simmered long enough before baking, or if the oven temperature was too low. Make sure you follow the initial simmering step and that your oven is fully preheated. Also, ensure the dish is covered tightly with foil for the first part of baking to trap steam.
Can I add other vegetables? Absolutely. This is a great way to use up leftover veggies. Try adding diced zucchini, corn, green beans, or spinach. Just add them in with the peas and carrots, or sauté them with the onion and peppers.
Is this dish traditionally made with chicken? The name “Universidad de Lima” is a modern, home-style casserole, and chicken is the most common protein. However, you’ll find variations with ground beef or pork. The key elements are the rice, the creamy cheese sauce, and the Peruvian spices like cumin and aji amarillo.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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