Arroz tapado (Peruvian layered beef rice)

Ingredients

• 300 g long-grain rice
• 600 ml water
• 400 g ground beef
• 1 piece yellow onion
• 2 cloves garlic
• 2 pieces eggs
• 60 g pitted black olives
• 40 g golden raisins
• 1 tbsp ají panca paste
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 3 tbsp vegetable oil
• 0.25 bunches flat-leaf parsley
• to taste fine salt
• to taste ground black pepper

Method

1. Rinse the rice until the water runs almost clear, then cook it covered with the water and a pinch of salt until fully absorbed; the grains should be tender but still separate.
2. Cook the eggs in simmering water until hard-boiled, cool them, peel them and cut them into even pieces.
3. Finely chop the onion, garlic and parsley; slice the olives into rings so they distribute well in the filling.
4. Heat the oil in a large skillet, add the onion and cook until it becomes translucent and slightly golden on the edges.
5. Add the garlic, ají panca paste, tomato paste, cumin and paprika; stir until the mixture smells warm, spicy and slightly caramelized.
6. Add the ground beef, break it up with a spatula and cook until it loses its raw color and the juices reduce into a moist filling rather than a liquid sauce.
7. Fold in the raisins, olives and chopped hard-boiled eggs; adjust seasoning with salt, pepper and parsley, then let the filling rest off the heat so the flavors can meld.
8. Lightly oil a bowl or deep ramekin, pack in a layer of hot rice, add a generous layer of filling, then enclose with rice, pressing gently to form a compact dome.
9. Unmold onto a warm plate and serve immediately, with a little fresh parsley; the rice should hold its shape and reveal the layered filling when cut.

Nutrition

Per serving

Energy

711 kcal

Protein

29.93 g

Carbohydrate

69.32 g

Fat

33.86 g

Fibre

4.01 g

Calcium

37.46 mg

Iron

2.72 mg

Magnesium

15.41 mg