Peru / Main
Peruvian Molded Rice (Arroz Tapado)
Arroz tapado (Spanish for molded rice) is very popular in Peru and is a favorite among children because the recipe calls for molding rice and minced beef into a shape. The minced beef preparation is very similar to picadillo (Spanish for minced meat) which is popular throughout Latin America and the Philippines. In most other countries picadillo is served with white rice on the side.
Ingredients
- garlic clove, minced3 clove
- olive oil2 tbsp
- lemon juice
- salt
- water, 1 litre4 cup
- rice, 450 g; washed1 lb
- onion, finely chopped1 piece
- ground beef, 900 g2 lb
- tomato, finely chopped2 piece
- tomato paste1 tbsp
- raisins4 tbsp
- black olives, chopped5 piece
- egg, hard-boiled; 2 chopped, 1 whole3 piece
- parsley, finely minced1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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 20–25 minutes.
In another pan, stir in onions and sauté.
Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
Take an 8-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.
