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Arroz Tapado Recipe (Peruvian Beef and Rice Dish)

Arroz tapado is a Peruvian recipe that's present in many homes. I have had it at least a hundred times while living at my mom's house and I love it.
5 from 1 vote
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Course: Main Course
Cuisine: peruvian
Keyword: arroz tapado, beef, Crispy Rice, meat
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 portions
Author: Lorena Salinas from Cravings Journal

Ingredients

For the rice

  • 1 tsp olive oil or another type of oil
  • 1 garlic clove finely grated chopped or ground (optional but highly recommended)
  • ¾ tsp salt
  • 1 cup long-grain rice
  • 1¼ cup water

For the beef filling

  • 2 tbsp olive oil
  • 1 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 and pepper
  • 50 g blonde raisins

For the assembly

  • 2 hard-boiled eggs
  • 6 olives purple/Alfonso olives or black olives

For the pan-fried bananas

  • 3 tbsp butter
  • 3 bananas or ripe plantains
Metric - US Cups

Instructions

For the rice

  • Preheat a small pot over medium heat. Add the olive oil, garlic, salt and stir nutil the garlic starts to become golden. Don't let the garlic burn.
  • Add the rice and stir constantly for one minute. This helps the grains stay apart once they are cooked instead of sticky.
  • Add the water still on medium heat and let it break into a boil. Once it starts to boil, reduce the heat to a minimum and place the lid on the pot.
  • After 15 minutes, use a fork to move the rice on a spot and check that there's no water left at the base of the pot. If there's still water there, let it cook for a few more minutes. If there's no more water, use a fork to mix and fluff up the rice and let it dry out over medium heat an extra minute without the lid on.

For the meat filling

  • In a large pan, add the oil and cook the onion along with the paprika and oregano over medium heat until the onion has softened and starts to smell sweet, about 5-7 minutes.
  • Add the garlic and ají panca paste and stir for one minute.
  • Add the beef, salt and pepper and stir. Lower the heat and cook the beef on low heat for 5 minutes. It should look juicy. Taste it and correct the level of salt if needed. Add the raisins and stir.

For the assembly

  • In personal bowls, form a layer of rice at the base and flatten it using the back of a spoon.
  • Add a layer of beef on top of the rice and flatten it. Add 1/4 hard-boiled egg and an olive per portion.
  • Cover the beef with more rice and flatten it as well.
  • Cover the bowl with a serving dish and flip it. You can heat it like this in the microwave if it's cold. Remove the bowl.

For the pan-fried banana

  • Cut the banana in half lengthwise and then peel it.
  • Preheat a pan to medium heat and add the butter.
  • Add the banana halves and cook them on both sides until they're golden. Serve with the arroz tapado.
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