Peru
Arroz tapado — Peruvian molded rice and beef
Rice enclosing a cooked beef filling with raisins, olives and hard-boiled egg.
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Peru
Rice enclosing a cooked beef filling with raisins, olives and hard-boiled egg.
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Covered rice pot · Frying pan · Measuring cup or small mold · Food thermometer
4 clear steps
Sauté garlic in the measured olive oil. Add lemon juice, salt and the liter of water and bring to a boil. Add rinsed rice, cover and cook gently for about 20–25 minutes, until tender.
In a separate pan sauté onion with a little oil. Add beef, tomatoes, tomato paste, raisins, olives, the two chopped cooked eggs and parsley. Cook, stirring, until the ground beef reaches 71°C and the filling is hot throughout.
Lightly oil an 8-fluid-ounce measuring cup or small mold. Fill halfway with rice, add a layer of cooked filling and cover with more rice. Invert carefully onto a plate; repeat with remaining rice and filling.
Use the reserved hard-boiled egg as a garnish across the servings. Serve immediately in six source portions; the small mold may make more than one rice parcel per portion.
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