A traditional rice and beef dish that's very popular thanks to its deep savory flavor and simple ingredients.
Course Main Course
Cuisine Peruvian
Keyword arroz tapado, rice, stuffed rice
Servings 4people
Author Chef Maria Cummins
Equipment
Mixing bowl
Cutting Board and knife
Large skillet and burner
Rubber Spatula
Small ramekin or bowl
Serving plate
Ingredients
¼cup avocado oil
1cupwhite onionfinely chopped
2clovesgarliccrushed
1tsppaprika
½tspground cumin(optional)
4tbsptomato paste
1lbsGround turkey(½ kilo)
⅓cupBlack olives(pitted, cut in fourths)
⅓cupraisins
Salt and pepperto taste
3EggsHard-boiled, chopped or quartered
¼cupparsleychopped
6cupsBrown rice(cooked. [optional: rice can be cooked with green peas and carrots or with corn])
½cupBeef broth(or water) -- optional
Instructions
Cook rice following bag instructions. Set aside and keep warm.
Heat the oil in a large frying pan over medium-high heat and sauté the onion and garlic.
When the onion is soft and translucent, add paprika, cumin, and tomato paste. Stir for a minute until incorporated and then add the ground Turkey.
Cook for 10 minutes over medium-low heat, stirring often. If the mixture looks dry, add some beef broth to make it juicy, no more than ½ cup. Cook until there is no liquid left, but the mixture should be moist.
When the ground turkey is cooked, season to taste with salt and pepper, and add raisins, black olives, hard-boiled eggs, and parsley. Mix well. Turn off the heat.
In the bottom of an oiled ramekin or bowl, make a layer of the cooked rice (about ⅓ cup), pressing with a spoon. Over this make a layer of the ground Turkey mixture and lastly cover with another layer of rice. Place a plate over the ramekin or bowl and turn it upside down. Unmold the ramekin/bowl.
Garnish with chopped parsley. I also like to garnish with hard-boiled egg slices as well.
