Arroz Tapado (Rice-On-Top)

Arroz Tapado (Rice-On-Top)

15 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 30 m
Katie
Recipe by  Katie

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Place the egg into a saucepan, 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, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
  3. 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, about 5 minutes; drain on paper towels, and set aside.
  4. Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
  5. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
  6. To assemble the dish, 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, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

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Reviews (15)

Rate This Recipe
Leslie Marshall
17

Leslie Marshall

This on is a keeper! Made the recipe exactly as written and my husband LOVED it! Thanks so much, Katie!

miperu
11

miperu

Being Peruvian, I make this for my family all the time. I would omit the 1 cup of oil, water, peanut butter and ketchup these ingredients are not necessary. Just use maybe 3 tablespoon of EVOO. That should be enough. Happy Cooking!

miller22
9

miller22

This was a hit. I have a very picky husband. I followed the recipe to the tee. However, I was a little aprehensive to adding the peanut butter, I thought it was a little unusaual, and I knew that he doesn't like peanut butter. But nontheless, he loved it and this was a great recipe. Make sure you have enough time to create this wonderful dish. It does take a lot out of you, but it is well worth it! Thanks for the recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 63.4 g
  • 20%
  • Protein
  • 22.6 g
  • 45%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Arroz Rojo (Mexican Red Rice)

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