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Peruvian Molded Rice (Arroz Tapado)

Peruvian Molded Rice (Arroz Tapado) — a rice recipe, 14 ingredients, about 45 min.

Serves 6 · 45 min · Rice

contains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 cloves of garlic, minced
  • 2 tbsp olive oil
  • Lemon juice
  • Salt
  • 4 cups (1 litre) water
  • 1 pound (450 g) washed rice
  • 1 onion, finely chopped
  • 2 pounds (900 g) ground beef
  • 2 tomatoes, finely chopped
  • 1 tbsp tomato paste
  • 4 tbsp of raisins
  • 5 black olives, chopped
  • 3 hard boiled eggs; 2 chopped, 1 whole
  • 1 tbsp parsley, finely minced

Steps

  1. Sauté the garlic in oil, add a few drops of lemon juice, salt and the water, and bring to a boil.
  2. Add rice and cook until tender. This should take 20–25 minutes.
  3. In another pan, stir in onions and sauté.
  4. Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
  5. 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.
  6. Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0