Delicious Arroz Tapado Recipe

Arroz Tapado, also known as Rice on Top, is a traditional Peruvian dish that combines flavorful rice, tender meat, and a variety of vegetables. This comforting and hearty dish is perfect for a family dinner or special occasions. The rice is cooked with spices and then mixed with a flavorful meat filling. The dish is then topped with hard-boiled eggs, olives, and served with a side of salsa criolla. Try this delicious recipe and bring a taste of Peru to your home!

Ingredients

• 2 cups of long-grain rice
• 4 cups of chicken or beef broth
• 1 lb of beef tenderloin, cut into small cubes
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 cup of frozen peas
• 2 tablespoons of vegetable oil
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 4 hard-boiled eggs, sliced
• 8 pitted olives
• Salsa criolla for serving

Directions

1. In a large saucepan, heat the vegetable oil over medium heat. Add the onion, garlic, and red bell pepper. Saute until the vegetables are soft and fragrant.
2. Add the beef tenderloin cubes to the saucepan and cook until browned on all sides. Season with salt, pepper, cumin, and paprika.
3. Add the carrots and peas to the saucepan and cook for an additional 2 minutes.
4. In a separate pot, bring the chicken or beef broth to a boil. Add the rice and reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
5. Once the rice is cooked, remove it from the heat and let it sit for 5 minutes.
6. In a round baking dish or mold, place a layer of cooked rice at the bottom. Press the rice firmly to create a compact layer.
7. Next, spoon the beef and vegetable mixture on top of the rice, spreading it evenly.
8. Cover the filling with another layer of cooked rice, pressing it down firmly.
9. Place the baking dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the rice is slightly golden on top.
10. Remove the baking dish from the oven and let it cool for a few minutes. Carefully invert the dish onto a serving plate to unmold the arroz tapado.
11. Garnish with slices of hard-boiled eggs and olives. Serve hot with salsa criolla on the side.

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