Cookbook:Peruvian Molded Rice (Arroz Tapado)

Peruvian Molded Rice (Arroz Tapado)
Category	Rice recipes
Servings	6
Time	45 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Peru

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

• 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

Preparation

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.

Notes, tips, and variations

• Use only the egg whites from the hard boiled egg and mince a low-fat cut of beef to reduce the fat at cholesterol in this dish.