Peruvian Rice with Beef Filling (Arroz Tapado)
Arroz tapado Say it: ah-ROHS tah-PAH-doh
Arroz tapado (“covered rice”) is a beloved Peruvian home-style dish of garlic-scented rice molded around a rich ground beef picadillo. The filling balances savory meat, sweet raisins, briny olives, and soft hard-boiled egg. It is popular for family lunches and celebrations, especially along the coast, where the dramatic unmolding is part of the fun. The rice dome is fluffy and faintly garlicky, and it is traditionally served with fried plantain and a fried egg.
Peruvian Rice with Beef Filling (Arroz Tapado)
Arroz tapado
Pronounced ah-ROHS tah-PAH-doh
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the rice
For the beef filling
For the traditional garnish
Method
Hard-boil 2 eggs. place them in a small saucepan, cover with cold water, bring to a boil, and cook for 9 minutes. Drain, cool under cold water, peel, and chop; set aside.
Cook the rice. heat 2 tablespoons of vegetable oil in a medium pot over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in the rice and toast for 1 minute until glossy. Pour in the water or stock and 1 teaspoon salt, bring to a boil, cover, reduce heat to low, and cook for 18–20 minutes until the liquid is absorbed and the rice is tender. Rest covered 5 minutes, then fluff.
Start the filling. in a large skillet, heat 2 tablespoons of vegetable oil over medium-high. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the 3 minced garlic cloves and ají panca paste; cook for 1 minute until fragrant.
Brown the beef. add the ground beef, breaking it up with a spoon, and cook until no longer pink, 6–8 minutes. Stir in the grated tomato, cumin, oregano, 1/2 teaspoon salt, and black pepper. Reduce heat to medium-low and simmer until thickened but still juicy, 10–12 minutes.
Finish the filling. stir in the raisins and olives and cook for 3 minutes. Remove from heat and fold in the chopped hard-boiled eggs. Taste and adjust salt if needed.
Mold the rice. lightly oil a 2-cup (480 ml) bowl or mold. Press a layer of cooked rice into the bowl, covering the bottom and sides and leaving a hollow center. Fill the hollow with the beef mixture, packing it gently, then cover with more rice and press firmly to seal.
Unmold. run a thin knife around the edge of the bowl. Place a plate over the top, invert, and tap gently to release the rice dome. Keep warm while you fry the garnish.
Fry the garnish. heat about 1/2 inch (1.2 cm) of vegetable oil in a skillet over medium heat. Fry the plantain slices until golden and caramelized, 2–3 minutes per side; drain on paper towels. In the same or a separate nonstick pan, fry the 4 eggs to your liking.
Serve. place a fried egg on top of each rice dome and arrange plantain slices alongside. Serve warm.
Regional variants
Some cooks replace the beef with shredded chicken or add peas and diced carrots to the filling.
Cook's notes
- If you don't have a mold, use a small lightly oiled bowl or cup; pack the rice firmly so the dome holds its shape.
- Ají panca paste is fruity and mildly spicy; if unavailable, mix sweet paprika with a little tomato paste for a similar color and depth.
- For a clean unmolding, let the rice dome rest 1 minute before inverting, and oil the mold thoroughly.
Serve with
Serve with fried plantains and a fried egg; a simple onion-lime salsa criolla on the side.
Make ahead and storage
The rice and filling can be made a day ahead; assemble and fry the garnish just before serving. Reheat leftovers gently in a steamer or microwave.
