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Artichoke Arroz Tapado

Artichoke Arroz Tapado
  • Prep 25 min
  • Total 40 min
  • Ingredients 11
  • Servings 4
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.

Ingredients

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1/4 red onion, chopped
  • 1 garlic clove, chopped
  • 1 jar (12 oz.) artichokes, chopped
  • Salt and pepper, to taste
  • 1/4 cup half and half
  • 1/4 cup Parmesan cheese
  • 2 tablespoons raisins
  • 1/2 cup chopped pecans
  • 1 tablespoon chopped parsley

Directions

  • 1
    Cook the rice according to package instructions.
  • 2
    While the rice is cooking, heat the oil in a pan over medium heat, and sauté the onion and garlic for 3 minutes.
  • 3
    Add the artichokes and sauté for another minute.
  • 4
    Season with salt and pepper, add the half and half, cheese, raisins, and pecans, and stir well. Turn off the heat.
  • 5
    When the rice is ready, make one layer of rice (about 1/4 cup) on the bottom of a small cup. Press down with a spoon. Cover with a layer of artichoke stuffing. Press down with a spoon. Finish with another layer of rice.
  • 6
    Cover the cup with a plate and turn the cup upside down. Lift the cup carefully.
  • 7
    Repeat with the remaining rice and stuffing.
  • 8
    Sprinkle each arroz tapado with chopped parsley.

  • You can use leftover rice to make this dish. All you have to do is heat it up before serving.
  • If you want to make this recipe vegan, use coconut milk instead of half and half, and skip the cheese.

No nutrition information available for this recipe

  • 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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