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DinnerBeef
Arroz Tapado: Peruvian Beef and Rice Dish
By Noah Bennett
Arroz tapado is a beloved Peruvian dish featuring layers of cooked white rice and a savory beef filling. This flavorful meal also incorporates hard-boiled eggs and olives, enhancing its taste and presentation. Served either warm or at room temperature, it is a comforting dish that pairs wonderfully with fried bananas or eggs, making it perfect for gatherings or a hearty family dinner.
Ingredients
Servings
4
- •1 tsp olive oil (or another type of oil)
- •1 clove garlic (finely grated, chopped or ground (optional but highly recommended))
- •0.75 tsp salt
- •1 cup long-grain rice
- •1.25 cup water
- •2 tbsp olive oil
- •1 medium red onion (finely chopped)
- •2 tsp paprika
- •2 tsp dried oregano
- •2 cloves garlic (puréed, minced or finely grated)
- •2 tbsp ají panca paste
- •500 g lean meat (cut in 5mm cubes)
- •salt
- •black pepper
- •50 g blonde raisins
- •2 hard-boiled eggs
- •6 olives (purple/Alfonso or black olives)
- •3 tbsp butter
- •3 bananas (or ripe plantains, cut in half lengthwise)
Instructions
- 1
Preheat a small pot over medium heat.
- 2
Add the olive oil, garlic, and salt, stirring until the garlic starts to become golden.
