Arroz Tapado

Name: Arroz Tapado
Prep time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1/4 cup olive oil; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; 2 chopped carrots; Salt and pepper, to taste; 1 lb ground beef; 1/2 lb ground pork; 6 pitted black olives, cut into fourths; 3 hard-boiled eggs, chopped; 1/4 cup chopped parsley; 2 lb white rice, cooked, prepared according to taste

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Carla Gutierrez

Updated Jul 21, 2017

Arroz Tapado

Prep Time 20 min
Total 30 min
Servings 6
Ingredients 11

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Ingredients

1/4 cup olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 chopped carrots
Salt and pepper, to taste
1 lb ground beef
1/2 lb ground pork
6 pitted black olives, cut into fourths
3 hard-boiled eggs, chopped
1/4 cup chopped parsley
2 lb white rice, cooked, prepared according to taste

Instructions

Step
1

Heat the oil in a large frying pan, add the onion, garlic and chopped carrot. Combine this mixture with the ground beef and pork. Season with salt and pepper to taste. Let the meat cook, stirring, for 8-10 minutes.
Step
2

Add the olives, boiled egg and chopped parsley. Reserve a little of each for garnish.
Step
3

To serve, use a cup or small bowl as a mold. Brush some oil into each individual mold and fill halfway with rice. Add 2-3 tablespoons of the meat filling and cover with a top layer of rice. Press down applying pressure to the stack so that it retains its shape when you're ready to plate, so that it's easy to remove from the mold.
Step
4

Before bringing to the table, flip onto a plate and garnish the top of each stack with chopped parsley and boiled egg.

Nutrition

No nutrition information available for this recipe

Arroz Tapado

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Arroz Tapado

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