ARROZ TAPADO - RICE ON TOP PERUVIAN BEEF DISH
Delicious, filling, adaptable rice with beef, panca peppers, tomato, onion, and seasoning.
Provided by Eat Peru
Categories Main Course
Number Of Ingredients 22
Steps:
- In a saucepan over medium heat, add the oil, the carrot cut into pieces, the salt, and the rice. Stir everything, and cook for a couple of minutes.
- Then add the water, and raise the temperature to the maximum. Cook uncovered for about seven minutes until the water on the surface of the rice has evaporated.
- Then add the peas, stir a little, maximum of two turns to avoid breaking the rice, and continue to cook covered for an additional five to seven minutes. Meanwhile, prepare the meat.
- Peel the onion and chop it finely. Peel the garlic and mash it. Remove the stems from the chili, scoop out the seeds, and cut them into small pieces. Cut the eggs into small pieces too, as well as the olives.
- In a bowl, place the meat and season with the cumin, tomato paste, salt, and crushed garlic. Let it rest for about five minutes.
- In a saucepan, put the three tablespoons of oil over medium heat. When it is bubbling, add the onion and the minced panca peppers. Cook for about three minutes until the onion turns translucent.
- Add the seasoned meat and sauté with the vegetables for about five minutes.
- When the meat loses its pink color, add the olives and raisins. Lastly, add the chopped eggs, and the coriander (cilantro). Stir and turn off.
- To assemble the covered rice, you will need a round bowl, about four inches in diameter. Brush with oil so it comes off easily when serving. Then, place about four large tablespoons of the rice that you prepare and distribute it over the base of the bowl, then compress it with a spoon, until it is compact and uniform.
- When the first layer of rice is sufficiently compacted, add about four tablespoons of beef stew. Compact again with the spoon
- Then put more rice on top, compacting in the same way.
- To flip, place a plate on top of the bowl and center it, or if you want to serve fried plantains on the side, place it on the side.
- Hold the plate, and firmly turn it over. The covered rice will remain on the plate.
- Remove the cup very carefully so that the covered rice does not collapse.
- The garnishes for this dish are fried, and you can fry them in the same pan, using the same oil. Peel the plantains cut them in two crosswise, and then each banana half into three slices.
- Fry the plantains, about three minutes on each side. Place two or three slices of plantain per plate. Then fry the eggs, and put a scrambled egg on top of each covered rice. Garnish with a little parsley and enjoy.
Nutrition Facts : Calories 1205 kcal, Carbohydrate 131 g, Protein 43 g, Fat 57 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 392 mg, Sodium 455 mg, Fiber 8 g, Sugar 20 g, ServingSize 1 serving
ARROZ TAPADO (RICE-ON-TOP)
A fun Peruvian dish that looks cool and is always a hit with the kids! Seasoned meat is the surprise center to the rice on top. Makes great leftovers!
Provided by Katie
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 6
Number Of Ingredients 21
Steps:
- Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
- Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
- Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
- To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 63.1 g, Cholesterol 80.6 mg, Fat 18 g, Fiber 3.5 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 116.4 mg, Sugar 4.1 g
ARROZ TAPADO
Make and share this Arroz Tapado recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To make the sofrito: Heat the oil and butter in a saucepan, add the tomatoes, scallions, onion, garlic, ground cumin, achiote and cook gently for 10 minutes, stirring until softened.
- Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning. Set aside.
- To make the rice: In a large pan over medium heat, add the pork belly. Sauté for 5 minutes or until the pork belly is brown. Add the pork ribs. Cook for 5 minutes more. Stirring often.
- Add the chicken pieces and sauté for 4 minutes on each side or until brown. Add the rice and stir to coat.
- Add the chicken stock, stir and cook for about 15 minutes. Add the peas, carrots, salt, pepper and cumin, cook for about 10 more minutes.
- Reduce the heat to low, add the hogao, milk and cheese and cook for 10 minutes more. Remove from the heat and let it sit for 5 minutes.
- Add the fresh cilantro and Serve warm.
Nutrition Facts : Calories 1707.6, Fat 106.1, SaturatedFat 37, Cholesterol 388.6, Sodium 939.1, Carbohydrate 84.4, Fiber 4.9, Sugar 11.7, Protein 96.7
TAPADO
The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts. This dish, which frequently contains a wide variety of seafood, including squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression of this natural bounty. Achiote, also known as annatto, is a red-orange vegetable dye used to color dishes throughout Latin America.
Provided by Steve P.
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Make the Coconut Milk : In a 2- to 2 1/2-quart saucepan bring water to a boil and add coconut. Cook coconut over moderately high heat 2 minutes and remove pan from heat. Let mixture stand, covered, 10 minutes. In a food processor or blender blend coconut mixture until very thick. In a fine sieve set over a bowl strain coconut mixture, pressing hard on solids. Working over bowl, squeeze small handfuls of solids to extract as much milk as possible. Coconut milk keeps, covered and chilled, 3 days or frozen in an airtight container 6 months.
- Peel and thinly slice the onion (1/2 cup).
- Core, seed, and cut the bell pepper into 1/4-inch strips.
- Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp.
- Heat the corn oil in a large skillet. Add the onion and red pepper and.
- sauté over medium heat until softened, about 1 minute.
- Add the Coconut Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring liquid to a boil and then simmer over low heat until slightly thickened, about 5 minutes.
- Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes.
- Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice.
- (3/4 cup) and add it to the soup along with the banana. Simmer the soup.
- until the banana and tomato are just cooked, 5 minutes. (You can cover and refrigerate up to 4 hours.).
- To serve reheat the soup if made in advance. Stir in the cilantro.
Nutrition Facts : Calories 1035.9, Fat 60.3, SaturatedFat 48.4, Cholesterol 279.3, Sodium 683.8, Carbohydrate 37.4, Fiber 12.6, Sugar 20.5, Protein 90.4
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