Arroz Tapado

  • Prep 60 min
  • Total 60 min
  • Servings 6

Ingredients

  • 2 cups uncooked basmati rice
  • 1 lb ground beef
  • 2 medium sweet potatoes
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 medium onion
  • 1 green bell pepper
  • 3 cloves garlic
  • 3 hardboiled eggs
  • 1/4 cup chopped parsley
  • 1/4 cup chopped black olives

Steps

  • 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.

No nutrition information available for this recipe
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