• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Eat Peru logo

  • Home
  • Recipes
  • Blog
  • Contact
    • About The Eat Peru Team
    • Sitemap
  • Subscribe

Arroz Tapado – Peruvian Rice with Beef, Peppers, and Tomato

arroz tapado beef rice recipe 2

Today we’re looking at Peru’s “covered rice” dish. A traditional rice and beef dish that’s very popular thanks to its deep savory flavor and simple ingredients. Arroz tapado gets its name from the rice that is first boiled and then lightly fried and placed on top of the beef. Cooked rice literally covers the juicy, flavor-infused meat.

Arroz tapado is perfect for large family meals or gatherings so add it to your list for the next entertaining night. It’s also perfectly fine to eat it cold. In fact, I recommend trying it. You’ll also find this dish in many Peruvian restaurants so why not order it next time you get the chance!

peruvian arroz tapado beef rice recipe

Ingredients

The ingredients list includes Beef, onion, garlic, ahjí panca peppers, tomato, raisins, eggs, black olives, carrots, peas, and rice. Add in some cumin and coriander herbs and spices, garish with plantains and egg and you’ve got a lot of flavor in one dish.

Panca chili (ají panca) is a dark red (almost black) pepper that is popular in Peruvian food. In contrast to the more common ají amarillo, panca is not very hot and a bit sweeter. You can find this pepper in paste form or powder form online and you might be able to source the dried version in an ethnic store or local Peruvian farmer’s market. As a substitute, you could use a mild-flavored, low heat pepper but be careful of strong-flavored ones that alter the taste.

peruvian arroz tapado ingredients

Tips

Use leftover beef for other Peruvian ground beef recipes such as empanadas or rocoto relleno.

There are quite a few steps in this recipe but there’s nothing complicated. In fact, it’s a deceptively easy dish to prepare.

arroz tapado with egg and platano

Alternatives

If beef isn’t your thing, you can use ground turkey, chicken, or tuna. Nothing beats the ground beef for flavor though.

Vegetarians and vegans can use extra vegetables or even tofu in place of the meat.

  • step 1 sautee carrots and rice
  • step 2 boil rice
  • step 3 add peas
  • step 4 peel garlic onion
  • step 5 season minced meat
  • step 6 saute vegetables
  • step 7 add seasoned ground beef
  • step 8 chopped olives egg cilantro corander
  • step 9 add rice to bowl or ramekin
  • step 10 add layer of beef
  • step 11 add another layer of cooked rice
  • step 12 place plate on top of bowl ramekin
  • step 13 flip plate and bowl
  • step 14 prepare garnishes
  • step 15 remove cup to leave molded arroz tapado
  • step 16 fry plantains

How to serve

Serve with Peruvian fried plantains, potatoes, chopped hard-boiled egg, or a topping of fried egg. If you don’t have plantains, you can serve it with some steamed potato wedges.

arroz tapado beef rice recipe 2
Print Recipe
No ratings yet

Arroz Tapado – Rice on Top Peruvian Beef Dish

Delicious, filling, adaptable rice with beef, panca peppers, tomato, onion, and seasoning.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Peruvian
Keyword: rice
Servings: 4
Calories: 1205kcal

Ingredients

For the meat base

  • 500 g. beef ground or finely chopped
  • 3 tablespoons oil
  • 1 red onion 90 g.
  • 2 cloves garlic
  • 2 panca peppers
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 1/2 cup raisins
  • 3 boiled eggs
  • 10 black olives seeded
  • A sprig of coriander
  • Salt to taste

For the rice topping

  • 2 cups rice 320 g.
  • 4 1/2 cups of water 1 l.
  • 1 large carrot diced, 150 g.
  • 1 cup peas
  • 3 tablespoons oil
  • Salt to taste

For the garnish

  • 2 ripe plantains
  • 12/ cup oil
  • 4 eggs
  • Parsley to taste

Instructions 

Rice

  • 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.

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.

Garnishes

  • 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

Nutrition Facts
Arroz Tapado – Rice on Top Peruvian Beef Dish
Amount Per Serving
Calories 1205 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 14g88%
Trans Fat 2g
Cholesterol 392mg131%
Sodium 455mg20%
Potassium 1498mg43%
Carbohydrates 131g44%
Fiber 8g33%
Sugar 20g22%
Protein 43g86%
Vitamin A 4649IU93%
Vitamin C 69mg84%
Calcium 147mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
peruvian arroz tapado recipe
Peruvian Food Lover
Eat Peru

Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here

Previous Post: « Peruvian Appetizers – 10 Of The Best Starters To Try
Next Post: Peruvian Fried Plantains »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

EatPeru.com is an independent recipe and food blog dedicated to the wonderful cuisine of Peru

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search EatPeru.com

As Featured On

EatPeru.com featured on Popsugar
Mention about Peruvian Recipes on Atlas Obscura
EatPeru.com featured on Latin Recipe Website Buzzfeed

lomo saltado Peruvian fusion cuisine

A Guide to Traditional Food in Peru

Arroz con leche dessert

Top 10 Peruvian Desserts

Peruvian ceviche starter dish

The Best Peruvian Starters & Appetizers

Categories

  • Beef
  • Breakfast
  • Chicken
  • Condiments & Sauces
  • Desserts
  • Drinks
  • Easy Peruvian Recipes
  • Fish and Seafood
  • Main Courses
  • Peruvian Asian Fusion
  • Peruvian Gastronomy
  • Peruvian Side Dishes
  • Peruvian Soups and Stews
  • Peruvian Vegetables
  • Pork Recipes
  • Product Review
  • Recipes
  • Regional Food
  • Restaurants
  • Rice Recipes
  • Salad Recipes
  • Snacks
  • Starters
  • Traditional
  • Vegetarian

Copyright © 2023 · EatPeru.com · Privacy Policy · Earnings Disclaimer · About · Contact Us · Sitemap