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Arroz Tapado

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  • Prep 60 min
  • Total 60 min
  • Servings 6
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A traditional Peruvian rice dish with beef and tomatoes.
by: The Food in My Beard
Updated Mar 15, 2017
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  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Peruvian has been a favorite cuisine of mine for many years. 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. Top with some parsley and serve! This is a super fun dish that is very tasty and easy to make.
  • Enjoy more South American flavors with these Peruvian recipes.
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