Arroz Tapado Recipes

ARROZ TAPADO - RICE ON TOP PERUVIAN BEEF DISH

Steps:

• In a saucepan over medium heat, add the oil, the carrot cut into pieces, the salt, and the rice. Stir everything, and cook for a couple of minutes.
• Then add the water, and raise the temperature to the maximum. Cook uncovered for about seven minutes until the water on the surface of the rice has evaporated.
• Then add the peas, stir a little, maximum of two turns to avoid breaking the rice, and continue to cook covered for an additional five to seven minutes. Meanwhile, prepare the meat.
• Peel the onion and chop it finely. Peel the garlic and mash it. Remove the stems from the chili, scoop out the seeds, and cut them into small pieces. Cut the eggs into small pieces too, as well as the olives.
• In a bowl, place the meat and season with the cumin, tomato paste, salt, and crushed garlic. Let it rest for about five minutes.
• In a saucepan, put the three tablespoons of oil over medium heat. When it is bubbling, add the onion and the minced panca peppers. Cook for about three minutes until the onion turns translucent.
• Add the seasoned meat and sauté with the vegetables for about five minutes.
• When the meat loses its pink color, add the olives and raisins. Lastly, add the chopped eggs, and the coriander (cilantro). Stir and turn off.
• To assemble the covered rice, you will need a round bowl, about four inches in diameter. Brush with oil so it comes off easily when serving. Then, place about four large tablespoons of the rice that you prepare and distribute it over the base of the bowl, then compress it with a spoon, until it is compact and uniform.
• When the first layer of rice is sufficiently compacted, add about four tablespoons of beef stew. Compact again with the spoon
• Then put more rice on top, compacting in the same way.
• To flip, place a plate on top of the bowl and center it, or if you want to serve fried plantains on the side, place it on the side.
• Hold the plate, and firmly turn it over. The covered rice will remain on the plate.
• Remove the cup very carefully so that the covered rice does not collapse.
• The garnishes for this dish are fried, and you can fry them in the same pan, using the same oil. Peel the plantains cut them in two crosswise, and then each banana half into three slices.
• Fry the plantains, about three minutes on each side. Place two or three slices of plantain per plate. Then fry the eggs, and put a scrambled egg on top of each covered rice. Garnish with a little parsley and enjoy.

ARROZ TAPADO (RICE-ON-TOP)

Steps:

• Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
• Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
• Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
• To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

ARROZ TAPADO

Steps:

• To make the sofrito: Heat the oil and butter in a saucepan, add the tomatoes, scallions, onion, garlic, ground cumin, achiote and cook gently for 10 minutes, stirring until softened.
• Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning. Set aside.
• To make the rice: In a large pan over medium heat, add the pork belly. Sauté for 5 minutes or until the pork belly is brown. Add the pork ribs. Cook for 5 minutes more. Stirring often.
• Add the chicken pieces and sauté for 4 minutes on each side or until brown. Add the rice and stir to coat.
• Add the chicken stock, stir and cook for about 15 minutes. Add the peas, carrots, salt, pepper and cumin, cook for about 10 more minutes.
• Reduce the heat to low, add the hogao, milk and cheese and cook for 10 minutes more. Remove from the heat and let it sit for 5 minutes.
• Add the fresh cilantro and Serve warm.

ARROZ TAPADO (RICE-ON-TOP)

Steps:

• Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
• Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
• Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
• To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.