Arroz tapado is a very traditional, simple, and satisfying dish from Peru. It’s prepared by forming two layers of rice, with a layer of ground beef, raisins, black olives, and hard-boiled eggs in-between (this is the same stuffing used to make papas rellenas). The layering can easily be done inside a cup, which is then turned upside down over a plate and lifted. What you are left with is a very attractive rice-and-meat terrine that takes very little time and effort to make.
Throughout my life, I’ve had arroz tapado plenty of times using vegetarian-minced meat or chopped mushrooms in place of ground beef. But it wasn’t until a few weeks ago when a chef friend of mine posted some pictures of her artichoke version of arroz tapado on social media that I realized I could get a lot more creative with this dish.
Here you have my own artichoke version of this staple meal inspired by my friend’s recipe, and I have to tell you I absolutely loved it. This was the first, but will certainly not be the last, time I make it this way.
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