Arroz Tapado (Rice-On-Top)

Name: Arroz Tapado (Rice-On-Top)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges carrots, peeled and cubed; 1 egg; 3 cloves garlic, chopped; 1 teaspoon ground dried aji chile; 1 teaspoons ground cumin; 0 teaspoons ground black pepper; 454 grams lean ground beef; 1 larges onion, finely chopped; 2 teaspoons chopped fresh oregano; 1 Tbsp peanut butter; 59 milliliters frozen peas; 1 potato, peeled and cubed; 3 smalls tomatoes, coarsely chopped; 1 Tbsp vegetable oil; 118 milliliters water; 473 milliliters uncooked white rice

Need a gluten free and dairy free main course? Arroz Tapado (Rice-On-Top) could be an amazing recipe to try. This recipe serves 6. One serving contains 429 calories, 24g of protein, and 9g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have carrots, tomatoes, ground beef, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Egg

Equipment you will use

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.

Ingredients you will need

Vegetable Oil

Potato

Equipment you will use

Paper Towels

Sauce Pan

Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).

Ingredients you will need

Tomato

Water

Equipment you will use

Blender

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.

Ingredients you will need

Vegetable Oil

Black Pepper

Chili Powder

Tomato

Oregano

Garlic

Cumin

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ground Beef

Carrot

Meat

Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.

Ingredients you will need

Peanut Butter

Potato

Peas

Egg

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.

Ingredients you will need

Cooked Rice

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Rice

Meat

Equipment you will use

Bowl

Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

Ingredients you will need

Sprinkles