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Arroz Tapado

(20 reviews)
Arroz Tapado
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 6
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Arroz Tapado

A traditional Peruvian rice dish with beef and tomatoes.


cups uncooked basmati rice
pound ground beef
medium sweet potatoes
ounce Muir Glen™ organic diced tomatoes
tablespoon smoked paprika
teaspoons cumin
medium onion
green bell pepper
cloves garlic
hardboiled eggs
cup chopped parsley
cup chopped black olives


  • 1 Bring a large pot of water to a boil for the rice.
  • 2 Chop the potatoes and toss in a small amount of olive oil and salt. Spread on a baking sheet and roast at 450°F until browned and tender.
  • 3 Brown the meat and remove from the pan. Next, cook the onion and pepper for about 5 minutes. Add the garlic and spices and cook 2 minutes. Add the meat, tomatoes, eggs, parsley, and olives. simmer about 15 minutes, stirring often to mix well. Finally add the sweet potatoes and mix until heated through.
  • 4 Boil the rice about 10 minutes until tender. Strain.
  • 5 Depending on what size bowls you are using for a mold, the amount of rice and meat you use will vary. Spray the inside of a bowl with nonstick spray and add rice to the bottom to about 1/3 of the way up the side. Next, add the meat filling for the middle 1/3. Fill with rice to the top of the bowl and press down to make sure everything is tight.
  • 6 Place a serving plate upside down onto the bowl, and flip the whole thing. Slowly remove the bowl and you should have a perfect mound of rice and beef.
See Step By Step


Food Trend: Peruvian

As prepared by The Food in my Beard,

Peruvian has been a favorite cuisine of mine for many years, so I was somewhat surprised to see it on the food trend list for 2012.

My rational side is happy to see Peruvian go mainstream. Now I might be able to order arepas and papa a la huancaina at more places. My hipster side, however, doesn't want to share this stuff with the rest of the world! I’m like the kid with his arms crossed in the corner bragging that he listened to a band before they got famous.

This dish, Arroz Tapado, literally translates to “covered rice.” It’s a very common Peruvian dish that is made differently from household to household. I snuck some sweet potatoes into my version because I bought some awesome ones at the winter farmers market earlier that day.

Veggies in the pan, followed by spices

Veggies in the pan, followed by spices.

Pouring tomatoes in

Then the tomatoes.

Garnishes: parsley, black olive, egg

Pretty common garnishes in South American cooking.

Everything ready for mixing

I simply roasted the sweet potatoes at 450 to brown and cook them. Then add them to the dish at the last minute.

Everything mixed together

This is some good stuff!

Layering rice into bowl

Now comes the fun part. Spray some non-stick spray into a bowl and layer the rice and filling into the bowl.

More layers of filling and rice

Be sure to pack it tight so it stays together when the bowl is removed.

Getting ready for the reveal

Give it a few taps, cross your fingers, and lift.

Holding together

Arroz tapado, topped with parsley

Top with some parsley and serve! This is a super fun dish that is very tasty and easy to make.

More Peruvian Recipes

Dan Whalen totally liked Peruvian before it got famous. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 

No nutrition information available for this recipe
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