Arroz Tapado (Peruvian Covered Rice)

🧂 Ingredients

• 3 cups Long-grain white rice(Such as basmati or jasmine, rinsed well.)
• 6 cups Water(For cooking the rice.)
• 1 tsp Salt(For cooking the rice.)
• 400 g Ground beef(80/20 lean to fat ratio is ideal for flavor.)
• 2 tbsp Vegetable oil
• 1 medium Yellow onion(Finely chopped.)
• 2 cloves Garlic(Minced.)
• 2 tbsp Ají amarillo paste(Adjust to taste for desired heat and flavor. Available in Latin markets or online.)
• 1 tsp Cumin
• 1/2 tsp Oregano(Dried.)
• 1/2 tsp Salt(Or to taste.)
• 1/4 tsp Black pepper(Freshly ground, or to taste.)
• 1/4 cup Raisins
• 1/4 cup Pitted black olives(Roughly chopped.)
• 3 Hard-boiled eggs(Peeled and quartered.)
• 1/4 cup Fresh cilantro(Chopped, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Cook the rice: Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 6 cups of water, and 1 tsp of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat. Fluff with a fork.

   ⏱️ 25 minutes
2. 2

   Prepare the meat filling: While the rice cooks, heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
3. 3

   Add the ground beef to the skillet. Break it up with a spoon and cook, stirring occasionally, until browned and no pink remains. Drain off any excess fat.

   ⏱️ 10 minutes
4. 4

   Stir in the ají amarillo paste, cumin, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes, stirring constantly, to allow the spices to bloom and meld with the meat. The mixture should be fragrant and deeply colored.

   ⏱️ 3 minutes
5. 5

   Add the raisins and chopped olives to the meat mixture. Stir well to combine. Cook for another 2 minutes. Remove from heat.

   ⏱️ 2 minutes
6. 6

   Assemble the Arroz Tapado: Lightly grease a medium-sized bowl (about 6-8 cup capacity) or a small pot. Press about half of the cooked rice evenly into the bottom and up the sides of the bowl, forming a compact layer. This will be the base and outer shell.

   ⏱️ 5 minutes
7. 7

   Spoon the meat filling evenly over the rice base. Arrange the quartered hard-boiled eggs on top of the meat filling.

   ⏱️ 2 minutes
8. 8

   Carefully spoon the remaining cooked rice over the filling and eggs, pressing down gently to seal the edges and create a smooth, domed top. Ensure the filling is completely enclosed.

   ⏱️ 3 minutes
9. 9

   Invert the bowl onto a serving plate: Place the serving plate upside down over the bowl. Holding both firmly, quickly and carefully flip them over. Gently lift the bowl to reveal the Arroz Tapado. If any rice sticks, carefully place it back to cover the filling.

   ⏱️ 1 minute
10. 10

    Garnish with fresh cilantro, if desired, and serve immediately. The 'hidden treasure' of meat and eggs will be revealed as you cut into the rice dome.

    ⏱️ 1 minute

💡 Pro Tips

• ✓For easier unmolding, ensure the bowl is well-greased and the rice is packed firmly.
• ✓The ají amarillo paste provides a unique fruity heat; adjust the amount based on your spice preference.
• ✓Leftover rice can be slightly sticky, which helps in forming the dome. If your rice is very dry, you might need to add a tablespoon of water.
• ✓This dish is best served warm, right after assembly.

🔄 Variations

• Use shredded chicken or a mixture of ground chicken and pork for the filling.
• Add other vegetables to the filling, such as peas, corn, or finely diced carrots.
• For a vegetarian version, use lentils or crumbled tofu as the base for the filling.

🥗 Nutrition

Per serving