RCI-MT.005.0031.001

Arroz Tapado

Name: Arroz Tapado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 3 cloves of garlic (minced); 2 tablespoons of olive oil; 1 unit lemon juice; 1 unit salt; 4 cups (1 litre) water; 1 pound (450g) washed rice; 1 unit onion (finely chopped); 2 pounds (900g) of ground beef; 2 unit tomatoes (finely chopped); 1 tablespoon tomato paste; 4 tablespoons of raisins; 5 unit black olives (chopped); 3 unit hard boiled eggs; two chopped (one whole); 1 tablespoon parsley (finely minced)

Cuisine of Peru Arros tapado (Spanish for molded rice) is very popular in Peru and is a favorite am

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

of garlic
minced
3 cloves
of olive oil
2 tablespoons
lemon juice
1 unit
salt
1 unit
(1 litre) water
4 cups
(450g) washed rice
1 pound
onion
finely chopped
1 unit
(900g) of ground beef
2 pounds
tomatoes
finely chopped
2 unit
tomato paste
1 tablespoon
of raisins
4 tablespoons
black olives
chopped
5 unit
hard boiled eggs; two chopped
one whole
3 unit
parsley
finely minced
1 tablespoon

Method

Sauté the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil.

Add rice and cook until tender. This should take 20 to 25 minutes.

In another pan, stir in onions and sauté.

Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.

Take an eight-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.

Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.

Arroz Tapado

Ingredients

Method

What Makes This Variant Distinct