Peruvian Molded Rice (Arroz Tapado)
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.
Source and licence
"Peruvian Molded Rice (Arroz Tapado)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Peruvian_Molded_Rice_(Arroz_Tapado), revision 4512977), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Peruvian_Molded_Rice_(Arroz_Tapado)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4512977
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Sauté the garlic in oil, add a few drops of lemon juice, salt and the water, and bring to a boil.
- Add rice and cook until tender. This should take 20–25 minutes.
- In another pan, stir in onions and sauté.
- Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
- 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.
- Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.