Peruvian Molded Rice (Arroz Tapado)

Name: Peruvian Molded Rice (Arroz Tapado)
Total time: 45 min
Yield: 6 servings
Ingredients: 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

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.

45 min · serves 6

Ingredients

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

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.

More recipes with garlic, lemon, rice, onion, ground beef, tomatoes, tomato paste, raisins, olives, eggs or parsley

Adapted from “Peruvian Molded Rice (Arroz Tapado)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.