Arroz Tapado is a traditional Peruvian dish that consists of a layer of seasoned ground beef or chicken, nestled between two layers of fluffy seasoned rice. The name "Arroz Tapado" translates to "covered rice," which refers to the way the dish is assembled.
How To Make:
To make Arroz Tapado, the rice is first cooked with a blend of spices such as cumin, paprika, and garlic. Once the rice is cooked, it is set aside to cool while the filling is prepared. The filling is typically made with ground beef or chicken that is seasoned with a variety of spices, including cumin, garlic, and chili powder.
Once the filling is ready, a layer of the seasoned rice is spread on the bottom of a casserole dish, followed by a layer of the filling. Another layer of rice is then added on top, and the dish is baked in the oven until the rice is crispy on top.
Arroz Tapado is usually served as a main course, accompanied by a salad or some vegetables. It is a popular dish during special occasions and celebrations, and it is also a comforting meal that can be enjoyed any day of the week.
Tips and Variations
Tips:
Use long-grain rice: Long-grain rice has a higher starch content and is less likely to turn mushy when cooked.
Add flavor to the rice: You can add flavor to the rice by cooking it in chicken or beef broth instead of water, or by adding a few spices to the water, such as cumin or garlic.
Use a non-stick pan: To prevent the rice from sticking to the bottom of the pan, use a non-stick pan and lightly grease it before adding the rice.
Press the rice: To create a compact layer of rice, press it down gently with a spoon or a spatula.
Variations:
Vegetarian version: Instead of meat, you can use a mixture of sautéed vegetables, such as onions, bell peppers, zucchini, and mushrooms, as the filling.
Seafood version: You can use cooked shrimp, scallops, or fish as the filling for a seafood version of Arroz Tapado.
Cheese version: You can add shredded cheese to the rice or use cheese as the filling for a cheesy version of Arroz Tapado.
Spicy version: You can add some heat to the dish by adding diced chili peppers or a dash of hot sauce to the meat or vegetable filling.
Mexican version: You can add a Mexican twist to the dish by using seasoned ground beef or chicken, adding some salsa to the filling, and topping it with chopped fresh cilantro and a dollop of sour cream.
Ingredients:
- 1 pound ground beef or chicken
- 2 cups of rice
- 4 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- Salt and pepper
- 2 hard-boiled eggs, sliced
- ½ cup of sliced olives
- Oil for cooking
Instructions:
In a large pot, heat up some oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
Add the ground beef or chicken and cook until it's browned. Season with cumin, paprika, salt, and pepper.
Add enough water to cover the meat, reduce the heat to low, and let it simmer for about 20 minutes until the water has evaporated and the meat is cooked through.
While the meat is cooking, rinse the rice in a strainer until the water runs clear.
In a separate pot, bring 4 cups of water to a boil, add the rice, and stir.
Reduce the heat to low and let the rice simmer for about 20 minutes or until the water has evaporated and the rice is fully cooked.
Preheat the oven to 350°F.
In a casserole dish, spread the cooked meat on the bottom.
Then, spread the cooked rice on top of the meat, pressing it down gently.
Arrange the sliced hard-boiled eggs and olives on top of the rice.
Cover the casserole dish with foil and bake for 20-25 minutes, until the eggs are slightly browned.
Serve hot and enjoy your Arroz Tapado!