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

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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.

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Questions

What is Arroz Tapado?

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. This reference files it under Peruvian dinner: made on the stovetop and in the oven, rated medium and about 80 minutes start to finish.

What temperature do I cook Arroz Tapado at?

For Arroz Tapado, the oven is set to 375 F (about 190 C) in step 6. The longest stretch at that heat is 20 minutes, in step 7.

How do I know when Arroz Tapado is done?

Go by the cues in the method rather than the clock. Step 3: cook until browned, breaking it up as it cooks. Step 7: cook until heated through.

Can I use ground turkey instead of ground beef in Arroz Tapado?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Arroz Tapado uses 2 lbs ground beef.

How do I store and reheat Arroz Tapado?

Refrigerate what is left of Arroz Tapado within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Puré de Papas side
Solterito Andean Corn and Lima Bean Salad salad
Champuz drink
Arroz Zambito dessert

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