Arroz Tapado (Rice-On-Top)

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Description

A fun Peruvian dish that looks cool and is always a hit with the kids! Seasoned meat is the surprise center to the rice on top. Makes great leftovers!

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
  • ½ cup water
  • 1 tablespoon vegetable oil
  • ½ large onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon ground dried aji chile
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 teaspoons chopped fresh oregano
  • 1 pound lean ground beef
  • 2 large carrots, peeled and cubed
  • ¼ cup frozen peas
  • 1 tablespoon peanut butter
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon chopped fresh tomato
  • 1 teaspoon ketchup

Instructions

  1. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low
  2. cover
  3. and simmer until the rice is tender
  4. and the liquid has been absorbed
  5. 20 to 25 minutes.
  6. Place the egg into a saucepan
  7. and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling
  8. remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water
  9. then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
  10. Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown
  11. about 5 minutes; drain on paper towels
  12. and set aside.
  13. Place tomatoes and 1/2 cup of water in a blender
  14. and puree until tomatoes are liquefied (peel and seed first
  15. if desired).
  16. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat
  17. and cook and stir the onion
  18. garlic
  19. aji chile powder
  20. cumin
  21. black pepper
  22. and oregano until the onion begins to brown
  23. 8 to 10 minutes; pour in the pureed tomatoes
  24. and simmer for 5 more minutes
  25. stirring often. Mix in the ground beef and carrots
  26. and cook until the meat is no longer pink and the carrots are tender
  27. about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg
  28. peas
  29. and peanut butter until thoroughly combined. Finally
  30. gently stir in the cubes of fried potato.
  31. To assemble the dish
  32. oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice
  33. and top with more cooked rice to fill the bowl. With an oiled hand
  34. gently press on the rice to compact the mixture; place a serving plate on top of the bowl
  35. flip
  36. and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro
  37. chopped tomato
  38. and dollops of ketchup on each serving.

Prep Time: 20 mins

Cook Time: 55 mins

Total Time: 1 hr 30 mins

Servings: 6

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