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Arroz Tapado
Prep 20min
Total30min
Ingredients11
Servings6
Arroz tapado is one of the most popular, easy-to-prepare Peruvian dishes. It got its name from the way the rice, or arroz, is covered with a layer of filling in stacked layers, making it look way more complicated than it really is. The ingredients used in a traditional tapado will vary depending on the preferences of the chef preparing it. That's what makes this dish so special; there's no one way to prepare it, and no right or wrong way to put it together. Check out my favorite version, below!
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Ingredients
1/4cup olive oil
1large onion, finely chopped
4garlic cloves, finely chopped
2chopped carrots
Salt and pepper, to taste
1lb ground beef
1/2lb ground pork
6pitted black olives, cut into fourths
3hard-boiled eggs, chopped
1/4cup chopped parsley
2lb white rice, cooked, prepared according to taste
Directions
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1
Heat the oil in a large frying pan, add the onion, garlic and chopped carrot. Combine this mixture with the ground beef and pork. Season with salt and pepper to taste. Let the meat cook, stirring, for 8-10 minutes.
2
Add the olives, boiled egg and chopped parsley. Reserve a little of each for garnish.
3
To serve, use a cup or small bowl as a mold. Brush some oil into each individual mold and fill halfway with rice. Add 2-3 tablespoons of the meat filling and cover with a top layer of rice. Press down applying pressure to the stack so that it retains its shape when you're ready to plate, so that it's easy to remove from the mold.
4
Before bringing to the table, flip onto a plate and garnish the top of each stack with chopped parsley and boiled egg.
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You can pair this dish with French fries, fried plantain or any of your favorite foods.
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No nutrition information available for this recipe
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Arroz tapado is one of the most popular, easy-to-prepare Peruvian dishes. It got its name from the way the rice, or arroz, is covered with a layer of filling in stacked layers, making it look way more complicated than it really is. The ingredients used in a traditional tapado will vary depending on the preferences of the chef preparing it. That's what makes this dish so special; there's no one way to prepare it, and no right or wrong way to put it together. Check out my favorite version, below!
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