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Recipes, Uncategorized

My Virtual Cookbook: Arroz Tapado

This traditional Peruvian dish is a fan favorite at my house and will be at yours too. I took the time to find and perfect this recipe when my in-laws scheduled a “Peruvian Potluck” and each of us brought our own concoction. With its simple ingredients and unique presentation even your young kids will enjoy it. The ingredients are easy enough to whip this up during the week while the presentation is interesting enough to use for guests.


  • 1 garlic cloves, minced
  • 1.5 tablespoons vegetable oil
  • 1  cup uncooked rice
  • 1.5 cups water
  • 1/2 cup frozen peas
  • 1/2 chopped white onion
  • 1 tablespoons olive oil
  • 3/4 pound ground beef
  • 1 teaspoon Aji Amarillo sauce (I just use Sriracha when I run out of Aji)
  • 1 teaspoon cumin
  • 1 cup diced tomato
  • 1/2 cup chicken broth
  • salt and pepper

Instructions for Rice:

Saute the garlic with the vegetable oil until the garlic starts to sizzle. Add water and bring to a boil. Add uncooked rice and salt and cook for 18-20 minutes. Uncover rice and add frozen peas, stir and recover for additional 5 minutes.

Instructions for Meat Mixture:

Saute olive oil and onions until onions become soft and light brown. Add ground beef and cumin and cook until meat is browned. Add the chili pepper sauce and tomatoes and stir on medium heat until most of the liquid in the pan is gone. Reduce the heat to medium-low, add the chicken broth and simmer for 5-10 minutes.

Instructions for presentation:

Grease a small bowl add one layer of rice, one later of beef and then a second layer of rice to fill the bowl. Carefully flip the bowl onto a plate and garnish. Traditional garnish would include a parsley, black olives and a slice of hardboiled egg.


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