Arroz Tapado (Rice-On-Top)

Jun 04, 2023June 4, 20230 1
Arroz Tapado (Rice-On-Top) – A Hearty Peruvian Comfort Food
in Rice

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
1/2 cup water
1 tablespoon vegetable oil
1/2 large onion , finely chopped
3 cloves garlic , chopped
1 teaspoon ground dried aji chile
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh oregano
1 pound lean ground beef
2 large carrots , peeled and cubed
1/4 cup frozen peas
1 tablespoon peanut butter
chopped fresh cilantro ( optional )
chopped fresh tomato ( optional )
ketchup ( optional )

Nutrision Information

Servings Per Recipe
6-8
Calories
520
Sugar
3g
Fat
19g
Arroz Tapado (Rice-On-Top) is a beloved comfort food in Peru. The dish is thought to have originated in the coastal region of the country and has since spread throughout the country. The dish gets its name from the way it is served – with a layer of rice on the bottom, beef and vegetable mixture in the middle, and another layer of rice on top. It is typically topped with fried potatoes and sliced hard-boiled eggs. Arroz Tapado (Rice-On-Top) is often served as a main course for lunch or dinner and is perfect for large gatherings and family meals. The dish is a true labor of love, often taking several hours to prepare, but the end result is a delicious and satisfying meal that is sure to leave you feeling full and happy.

Instructions

1.Rinse the rice and place it in a pot with 4 cups of water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender and the water has been absorbed, about 18-20 minutes.
2.While the rice is cooking, hard boil the egg and fry the potato cubes in 1 cup of vegetable oil until they are soft and golden brown. Remove the potato cubes from the pan and set them aside.
3.Drain most of the oil from the pan. Fry the tomatoes in the remaining oil until they are soft and pulpy, about 5-7 minutes. Add 1/2 cup of water to the pan and continue cooking until the tomatoes have broken down and the mixture has thickened slightly, about 10 minutes. Remove the tomato sauce from the pan and set it aside.
4.In the same pan, heat 1 tablespoon of vegetable oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5-7 minutes. Add the aji chile, cumin, black pepper, and oregano and cook for an additional 2-3 minutes.
5.Add the ground beef to the pan and cook until it is browned, about 10-12 minutes. Add the carrots and peas to the pan and continue cooking until the vegetables are soft, about 5-7 minutes.
6.Stir in the peanut butter and the tomato sauce. Let the mixture simmer for about 5 minutes.
7.To assemble the arroz tapado (rice-on-top), layer half of the cooked rice on the bottom of a large serving dish. Add the beef and vegetable mixture on top of the rice. Cover the beef mixture with the rest of the rice.
8.Slice the hard-boiled egg and arrange it on top of the rice. Top with the fried potato cubes. Garnish with fresh cilantro, chopped tomatoes, and ketchup if desired.

PROS

Arroz Tapado (Rice-On-Top) is a hearty and satisfying meal that is sure to please your taste buds.
It is easy to make and can be customized to suit your preferences.

The dish is rich in flavor and features a variety of vegetables and lean ground beef, making it a nutritious and filling meal.

CONS

The recipe calls for frying the potatoes, which can add to the calorie and fat count of the dish.
Additionally, the recipe may be time-consuming for some home cooks to prepare.

HEALTH & BENEFITS

Arroz Tapado (Rice-On-Top) is a rich source of protein and fiber, which can help keep you feeling full and satisfied. The vegetables in the dish provide essential vitamins and minerals, while the lean ground beef is a good source of iron and zinc.
Some of the ingredients in this recipe, like aji chile and cumin, have anti-inflammatory properties and may help to support immune function and reduce the risk of chronic disease.

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