Arroz Tapado

Name: Arroz Tapado
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 cups white rice; 2 lbs ground beef; 1 medium onion, diced; 4 cloves garlic, minced; 4 cups beef broth; 1/2 cup chicken broth; 2 tbsp tomato paste; 1 tsp cumin, ground; 1/2 tsp smoked paprika; 1/2 cup pitted green olives, halved; 1/4 cup raisins; 2 eggs hard-boiled egg, sliced; 1/2 cup frozen peas; 2 tbsp butter; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped

A sophisticated Peruvian layered rice dish with a savory ground beef filling wrapped in seasoned rice. The "covered" rice creates an elegant presentation with contrasting flavors and textures.

80 minMediumServes 4550 cal/serving

PeruvianDinnerStovetop and OvenStandard

Ingredients

2 cups white rice
2 lbs ground beef
1 medium onion, diced
4 cloves garlic, minced
4 cups beef broth
1/2 cup chicken broth
2 tbsp tomato paste
1 tsp cumin, ground
1/2 tsp smoked paprika
1/2 cup pitted green olives, halved
1/4 cup raisins
2 eggs hard-boiled egg, sliced
1/2 cup frozen peas
2 tbsp butter
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Instructions

1

Bring 4 cups beef broth to a boil in a pot. Add 2 cups white rice, 2 tbsp butter, and 1 tsp salt. Reduce heat to low, cover, and simmer for 18 minutes until white rice is cooked and liquid is absorbed. Stir in 1/2 cup frozen peas and half the 1/4 cup chopped fresh cilantro.
2

While the white rice cooks, heat 3 tbsp olive oil in a skillet over medium heat. Sauté 1 medium diced onion and 4 cloves minced garlic until softened, about 3 minutes.
3

Add 2 lbs ground beef and cook until browned, breaking it up as it cooks, about 5 minutes.
4

Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, and 2 tbsp tomato paste, cooking for 1 minute. Add 1/2 cup chicken broth and simmer for 5 minutes.
5

Fold in 1/2 cup halved pitted green olives and 1/4 cup raisins. Season with 1 tsp salt and 1/2 tsp black pepper.
6

Preheat oven to 375°F. Grease a mold or deep round baking dish. Layer half the white rice mixture on the bottom, then layer the ground beef filling and 2 eggs sliced hard-boiled egg slices, and top with the remaining white rice.
7

Bake for 20 minutes until heated through. Let cool for 3 minutes, then invert onto a serving plate to reveal the layered presentation.
8

Garnish with the remaining 1/4 cup chopped fresh cilantro and serve.

Questions

Can I make Arroz Tapado dairy-free?

Yes. The dairy in this entry is 2 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Arroz Tapado keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Arroz Tapado?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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