Arroz Tapado 🍚 A Popular Peruvian Dish for All Ages

Discover the Unique and Delicious Preparation of Molded Rice and Beef

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Arroz Tapado Molded Rice
Arroz Tapado Molded Rice
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Arroz Tapado is a well-loved and popular Peruvian dish that has a unique and exciting preparation method that makes it a favorite among children and adults alike. The dish is made by molding cooked rice and ground beef into a shape, hence the name “Arroz Tapado” which translates to “covered rice” in English.

The molded rice and beef are then topped with a flavorful mixture of vegetables, spices, and other ingredients. The dish is then baked or steamed, giving it a unique texture and taste that sets it apart from other rice dishes.

This dish is not only delicious but also easy to make, making it a go-to option for busy weeknights or for serving large groups. It is also highly customizable, allowing for different variations to suit individual tastes and preferences. Some variations include using chicken or seafood instead of beef or adding different vegetables and spices for a more complex flavor profile.

Arroz Tapado is a versatile and tasty dish that has become a staple in Peruvian cuisine, and its popularity continues to spread to other parts of the world.

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Variations of Molded Ground Beef With Veggies and Rice.

The ground beef preparation of this recipe 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.

Molded ground beef with veggies and rice is a versatile and tasty dish that can be customized to suit individual preferences and tastes. There are numerous variations of this dish, with different types of meat, vegetables, and spices being used to create unique and delicious flavor profiles. Some variations may include the use of chicken, pork, or seafood instead of ground beef, while others may incorporate additional ingredients such as beans or cheese for added texture and flavor.

Another way to customize this dish is by experimenting with different cooking methods, such as baking or grilling the meat, or using different types of rice or grains to create a more unique texture. Vegetables can also be swapped or added to suit personal preferences, with options such as carrots, peas, bell peppers, and onions being popular choices. With so many options for customization, molded ground beef with veggies and rice is a dish that can be enjoyed time and time again, with each variation bringing its own unique and exciting twist.


The City of Lima, Peru

Lima, the capital of Peru, lies on the country’s arid Pacific coast. Though its colonial center is preserved, it’s a bustling metropolis and one of South America’s largest cities. It’s home to the Museo Larco collection of pre-Columbian art and the Museo de la Nación, tracing the history of Peru’s ancient civilizations. The Plaza de Armas and the 16th-century cathedral are the heart of old Lima Centro.

Tourism in Lima, Peru

In Lima, everything is in endless movement, and even the past is constantly being rediscovered. Lima offers an extraordinary range of emotions, sensations, colors, and flavors: travelers can visit the city’s impressive cathedral, fly over the ocean, enjoy a photogenic sunset, or savor unmatched cuisine.

The Cuisine of Peru

Peruvian cuisine is a unique blend of traditional indigenous practices and ingredients, as well as influences from European, Asian, and African cultures. This fusion of flavors and techniques has resulted in a rich and diverse culinary landscape that reflects Peru’s history and cultural diversity.

At the heart of Peruvian cuisine are four staple ingredients: corn, potatoes, and other tubers, Amaranthaceae (quinoa, kañiwa, and kiwicha), and legumes (beans and lupins). These ingredients have been cultivated in Peru for centuries and form the basis of many traditional dishes.

In addition to these staples, Peruvian cuisine also incorporates ingredients brought over by Spanish colonizers, such as rice, wheat, and meats like beef, pork, and chicken. This mix of local and imported ingredients has created a cuisine that is both familiar and unique, and is sure to delight food lovers of all kinds.

Siete Sopas is a must-visit restaurant in Lima, Peru for anyone who loves Peruvian food. Known for its delicious soups and broths, Siete Sopas is located in Lince and offers a unique and authentic dining experience. The restaurant features a rotating menu of soups and broths, with options such as menestrón, patasca, and huallpa chupe. In addition to their daily offerings, Siete Sopas also serves Caldo


How to Make Arroz Tapado

Arroz Tapado is a very traditional, simple, and satisfying dish the whole family will enjoy. To prepare this delicious treat you will form two layers of rice, with a layer of ground beef, raisins, black olives, and hard-boiled eggs in-between. The layering is usually done inside a cup or bowl, which is then turned upside down over a plate and lifted. What you are left with is a very attractive rice-and-meat terrine that takes very little time and effort to make.

Equipment

  • 1 Stock Pot
  • 1 Cast Iron Skillet
  • 1 Cutting Board
  • 1 Knife
  • 1 wooden spoon

Ingredients

For the Rice:

  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup carrots finely chopped
  • 1 pound of white rice rinsed
  • lemon juice
  • salt
  • 4 cups water
  • 1 cup green peas

For the Meat:

  • 1 onion finely chopped
  • 1 pound of ground beef
  • 2 tomatoes finely chopped
  • 1 tbsp tomato paste
  • 4 tbsp of raisins
  • 5 black olives chopped
  • 2 eggs hard-boiled chopped
  • 1 tbsp parsley finely minced

How to Cook Arroz Tapado

Time needed: 40 minutes

Arroz Tapado Cooking Directions

  1. Sauté the Rice

    Heat the oil in a stockpot over medium-high heat. Sauté the rice and carrots for a few minutes until the rice is browned and the carrots begin to soften.

  2. Add the Lemon Juice, Salt, and Water

    Add the lemon juice, salt, and water into the stockpot and bring the water to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.

  3. Add the Green Peas

    Add the green peas and gently fold them into the rice. Cover and cook an additional 5 minutes or until the rice, carrots, and peas are tender.

  4. Sauté the Onions

    Heat 2 tablespoons of oil in a skillet on medium-high heat. Stir in onions and sauté for 3 minutes or until tender.

  5. Sauté the Garlic

    Add the garlic and sauté for an additional 30 seconds.

  6. Cook the Beef

    Add the beef and cook for about 5 minutes until the beef has turned brown.

  7. Add the Tomato Paste

    Stir in the tomato paste and cook for an additional minute or two.

  8. Add the Fillings

    Turn off the heat but leave it on the burner. Stir in the tomatoes, raisins, olives, egg, and parsley, and mix well. Remove from heat and assemble the dish.

  9. Mold the Rice and Beef

    Take an eight-ounce bowl (4 to 5 inches wide – 2-3 inches deep) and coat the inside with a little oil. Fill 1/3rd with rice, 1/3rd with meat filling, and 1/3rd additional rice to the top of the cup. Place a small plate over the bowl, Invert it and carefully remove the cup.

  10. Serve the Arroz Tapado

    Serve with a hard-boiled egg cut in half or a fried egg on top of the Arroz Tapado, your choice.

The good thing about Arroz Tapado is that leftovers can be reheated as much as you like and mix them afterward with other ingredients to renew the taste.


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Arroz Tapado Molded Rice

Arroz Tapado 🍚 Molded Rice

Recipe Author : Mike Gonzalez
Instead of using boiled eggs to accompany this Arroz Tapado, it is also very common to replace them with fried eggs and also add fried ripe bananas, which is just a matter of taste.

Please Rate this Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Peruvian
Servings 4 servings
Calories 882 kcal

Equipment

  • 1 Stock Pot
  • 1 Cast Iron Skillet
  • 1 Cutting Board
  • 1 Knife
  • 1 wooden spoon

Ingredients
  

For the Rice:

  • 2 tbsp extra virgin olive oil
  • 1 cup carrots finely chopped
  • 1 cup white rice rinsed
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 2 cups water
  • 1 cup green peas

For the Meat:

  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 1 tbsp tomato paste
  • 2 tomatoes finely chopped
  • cup raisins
  • cup black olives chopped
  • 2 eggs hard-boiled and chopped.
  • 1 tbsp parsley finely minced

Instructions
 

For the Rice:

  • Heat the oil in a stockpot over medium-high heat. Sauté the rice and carrots for a few minutes until the rice is browned and the carrots begin to soften.
    2 tbsp extra virgin olive oil, 1 cup carrots, 1 cup white rice
  • Add the lemon juice, salt, and water into the stockpot and bring the water to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
    1 tbsp lemon juice, 1 tsp salt, 2 cups water
  • Add the green peas and gently fold them into the rice. Cover and cook an additional 5 minutes or until the rice, carrots, and peas are tender.
    1 cup green peas

For the Meat:

  • Heat 2 tablespoons of oil in a skillet on medium-high heat. Stir in onions and sauté for 3 minutes or until tender.
    1 medium onion, 2 tbsp olive oil
  • Add the garlic and sauté for an additional 30 seconds.
    2 cloves garlic
  • Add meat and cook for about 5 minutes or until the beef has turned brown.
    1 pound ground beef
  • Stir in the tomato paste and cook for an additional minute or two.
    1 tbsp tomato paste
  • Turn off the heat but leave it on the burner. Stir in the tomatoes, raisins, olives, egg, and parsley, and mix well. Remove from heat and assemble the dish.
    2 tomatoes, ⅓ cup raisins, ⅓ cup black olives, 2 eggs, 1 tbsp parsley

Assemble the Dish:

  • Take an eight-ounce bowl (4 to 5 inches wide – 2-3 inches deep) and coat the inside with a little oil. Fill 1/3rd with rice, 1/3rd with meat filling, and 1/3rd additional rice to the top of the cup. Place a small plate over the bowl, Invert it and carefully remove the cup.
  • Serve with a hard-boiled egg cut in half or a fried egg on top of the Arroz Tapado, your choice.

Nutrition

Calories: 882kcalCarbohydrates: 113.1gProtein: 54.5gFat: 22.4gSaturated Fat: 6.1gCholesterol: 347mgSodium: 258mgPotassium: 1163mgFiber: 6.1gSugar: 12.7gCalcium: 122mgIron: 29mg
Keyword Beef, Eggs, Rice
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Things That Go Well With Arroz Tapado

Platanos en Tentacion ~ Bananas in Temptation
Bananas in Temptation are made from very ripe plantains (cooked with butter, cinnamon, sugar and rum, until golden brown and molasses is obtained). They are usually served as an accompaniment to main dishes at lunches and meals.
Check out this recipe
Platanos en Tentacion ~ Bananas in Temptation

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Additional Resources:

Photo Credits:

  • Hispanic Food Network – Copyright 2023
  • By Siete Sopas – https://www.facebook.com/SieteSopas
  • By Luisf ramirez12 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=116013932
  • By Alex Proimos from Sydney, Australia – Faro La Marina, Miraflores, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=25649376
  • By James C. – https://www.flickr.com/photos/95916315@N08/24164075620/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=94861472
  • By Avodrocc – https://www.flickr.com/photos/ccordova/8694940842/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=28013858
  • By David Felipe Ruiz Hoyos – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=51139100
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