If you’re wondering what to cook today, “Arroz Tapado” or “rice molded” is a perfect dish for any occasion. This popular Peruvian recipe not only has a beautiful presentation but is also easy, inexpensive, fun and great for company or kids. You can have this fabulous meal ready in less than half an hour.
Note: I use a rice cooker. I like to cook the rice with 1/4 cup peas and 1/4 cup carrots cut in small cubes, but if you wish, leave the vegetables out of the rice.
Serves about: 4 to 6
2 1/2 cups cooked rice
3 tablespoons olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 can (15 oz) tomato sauce
1 tablespoon capers, drained and chopped
2 tablespoons raisins
10 black olives, pits removed and cut in stripes
2 hard boiled eggs, chopped (optional)
Handful parsley, finely chopped
Salt and pepper to taste
Heat the oil in a skillet and brown the meat. Remove meat and in the same skillet and oil brown the onions and garlic. Return the meat to the pan and add the cumin, paprika, tomato sauce, capers, raisins, olives, parsley, salt and pepper. Lower the heat to allow the meat to finish cooking. Add chopped egg to the mixture. If the mixture looks dry, add some chicken broth or water to make it juicy. To serve, on a ramekin or small bowl place the cooked rice, pressing with a spoon. Over this put a layer of the meat mixture, and cover with more rice. Put a plate over the ramekin and turn up-side-down. Take out the ramekin and serve. Garnish the arroz tapado with parsley leaves.