Molded ground beef with veggies and rice.
In some households they top it with fried slices of sweet potato or fried ripe plantains. They do this to add another sweet touch to the dish (apart from the raisins), maybe for the color, or simply because it´s delicious this way. The ground beef can be finely chopped beef or chicken, or even tuna. For vegetarians: soy meat or minced portobellos will do the trick. You may notice that this recipe is similar to the one used for papa rellena. I have added diced carrots and green peas to the rice because I like it this way.
- ¼ cup vegetable oil
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste or ají panca paste
- 1 lb ground beef
- ⅓ cup raisins
- ⅓ cup black olives, sliced
- 2 hard-boiled eggs, chopped
- 2 tablespoons parsley, chopped
- Salt, pepper
- White rice, cooked with green peas and carrots
- Heat the oil in a pan over high heat, and sauté the onion and garlic. When the onion is soft and translucent, add tomato paste or ají panca, stir for a few minutes and add the ground beef. Cook for 15 minutes over medium-low heat, stirring every now and then. If the mixture looks dry, add some water to make it juicy, about ½ cup.
- Season with salt and pepper and cook for 5 minutes more. When ready, add raisins, black olives, hard-boiled eggs, and parsley. Turn off the heat.
- Have cooked white rice with peas and corn ready and warm. You may add other vegetables if you wish, like green beans, or leave the vegetables out of the recipe.
- In the bottom of an oiled ramekin, make a layer of rice, pressing with a spoon. Over this make a layer of ground beef, and cover with more rice. Put a plate over the ramekin and turn up-side-down. Take out the ramekin and you will have arroz tapado!
- Garnish with parsley leaves and serve with a green salad.
Morena Cuadra
Such a pretty plate..and looks so yummy! I shall try this one!
Please do, and let us know how it turns out.
No había oído ese termino antes y eso que la comida colombiana y peruano son bastante similares! A mi todas las recetas con arroz me fascinan.
Nosotros somos arroceros, podemos comer arroz todo el tiempo, y tenemos muchísimas recetas deliciosas con él de protagonista. Gracias por visitarnos.
Perdon, pero la comida peruana no tiene similitud con ninguna otrA
Muyy cierto, la peruana como ninguna
Wow. That looks delicious! I’m looking for more rice recipes, so thank you for sharing this with us.
Hi Monica! We´ll be sharing more rice recipes with you. We love it, and it´s so good.
Wow this looks delicious! 🙂
Thanks, Patty. You can change the recipe with other protein or make it vegetarian. It´s always delicious.
This sounds yummy, especially with the fried sweet platanos!
Mmmm! How delicious! Thanks for the tip on portion control. I will definitely try this by stacking the contents in a ramekin.
Great recipe! I love adding new rice recipes to my dinner ideas!!
Made this and it turned out great. I’ve never made anything Peruvian, but the olives and raisins sounds good to me so we tried it. Even the non-olive eaters in our family enjoyed the flavors. Now the kids want to try some more Peruvian food. 🙂
That’s awesome Michelle! Let us know when you try our other recipes! xx
I did not have the olives or carrots for the meat but instead I used orange pimento..Either way I think the orange pimento was a better taste than carrots..I will use kalamata olives next time….So delish!!!