Arroz Tapado (Rice-On-Top) Recipe

Arroz Tapado, which translates to "Rice-On-Top," is a classic Peruvian dish that is as delicious as it is visually stunning. This dish is made by layering seasoned ground beef and vegetables between layers of fluffy white rice, then baking it to create a mouthwatering, flavorful casserole. This recipe is a perfect example of the fusion of indigenous Peruvian ingredients and Spanish culinary techniques that make up the country's unique and diverse cuisine.

Arroz Tapado is a comforting ...

Arroz Tapado is a comforting and hearty dish that is perfect for a family meal or a special occasion. It is a versatile dish that can be customized to suit your taste preferences by adding different vegetables or spices. The layers of savory beef and colorful vegetables nestled between the tender grains of rice make for a dish that is as pleasing to the eye as it is to the palate.

The process of making Arroz Tapado is relatively simple but requires some planning and preparation. The key to success is to take your time and follow the steps carefully to ensure that each component is cooked perfectly and that the layers come together beautifully. The end result is well worth the effort, as the flavors and textures of the dish come together to create a truly unforgettable meal.

This recipe is a favorite in many Peruvian households and is often served as a main course for special occasions such as birthdays, holidays, or family gatherings. It is a dish that brings people together and is often made with love and care, making it a symbol of warmth, hospitality, and tradition in Peruvian culture.

Whether you are a fan of Peruvian cuisine or are looking to explore new flavors and dishes, Arroz Tapado is a recipe that is sure to impress. With its layers of savory meat, aromatic rice, and colorful vegetables, this dish is as pleasing to the eye as it is to the palate. So, roll up your sleeves, gather your ingredients, and get ready to create a memorable and delicious meal that will transport you to the vibrant and diverse culinary landscape of Peru.

Ingredients

2 cups uncooked white rice
4 cups water
1 egg
1 potato, peeled and cubed
1 cup vegetable oil for frying
3 small tomatoes, coarsely chopped
½ cup water
1 tablespoon vegetable oil
½ large onion, finely chopped
3 cloves garlic, chopped
1 teaspoon ground dried aji chile
½ teaspoon ground cumin
¼ teaspoon ground black pepper
2 teaspoons chopped fresh oregano
1 pound lean ground beef
2 large carrots, peeled and cubed
¼ cup frozen peas
1 tablespoon peanut butter
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh tomato
1 teaspoon ketchup

Information

Prep Time: 20 mins
Cook Time: 55 mins
Additional Time: 15 mins
Total Time: 1 hr 30 mins
Servings: 6
Yield: 6 servings

Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.

Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.

Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.

To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

Nutrition

510 cal.

Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 81mg
Sodium: 116mg
Total Carbohydrate: 63g
Dietary Fiber: 4g
Total Sugars: 4g
Protein: 23g
Vitamin C: 17mg
Calcium: 62mg
Iron: 5mg
Potassium: 658mg

How to Make Arroz Tapado (Rice-On-Top) - A Step-by-Step Guide

Ingredients

Information

Nutrition

510 cal.

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