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Arroz Tapado

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  • Prep 20 min
  • Total 30 min
  • Servings 6
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by: Carla Gutierrez
Updated Jul 21, 2017
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  • 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


  • 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.
  • 2
    Add the olives, boiled egg and chopped parsley. Reserve a little of each for garnish.
  • 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.
  • 4
    Before bringing to the table, flip onto a plate and garnish the top of each stack with chopped parsley and boiled egg.

Expert Tips

  • tip 1
    You can pair this dish with French fries, fried plantain or any of your favorite foods.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Arroz tapado is one of the most popular, easy-to-prepare Peruvian dishes. It got its name from the way the rice, or arroz, is covered with a layer of filling in stacked layers, making it look way more complicated than it really is. The ingredients used in a traditional tapado will vary depending on the preferences of the chef preparing it. That's what makes this dish so special; there's no one way to prepare it, and no right or wrong way to put it together. Check out my favorite version, below!
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