Arroz Tapado (Meat-Filled Rice Terrine)
You should consider this a quick meal, as it cooks in a matter of minutes if you have all the ingredients prepared. Try it with chicken, seafood, or, for a vegan version, vegetables.
Serves: 4Hands-on: 30 minutesTotal: 45 minutesDifficulty: Easy
- ¼ cup vegetable oil
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 Tbsp. tomato paste or ají panca paste
- 1 lb. ground beef
- 1 tsp. salt
- ¼ tsp. black pepper
- ⅓ cup raisins
- ⅓ cup sliced black olives
- 2 hard-boiled eggs, peeled and chopped
- 2 Tbsp. chopped parsley
- 3 cups hot cooked white rice
- ½ cup diced carrot
- ½ cup green peas
- Parsley sprigs for garnish
- Heat the oil in a skillet over high heat and sauté the onion and garlic, stirring a couple of times. When the onion is soft and translucent, about 5 minutes, add the tomato paste or ají panca, stir for 2–3 minutes, and then add the ground beef. Cook for 15 minutes over medium-low heat, stirring every now and then. If the mixture looks dry, add some water to make it moist (about ½ cup).
- Season with salt and pepper. Stir in raisins, olives, eggs, and parsley. Remove from heat.
- Toss hot rice with peas and carrots. For each portion, in an oiled (6-ounce) ramekin, make a layer of rice, pressing with a spoon. Over the rice put a layer of ground beef, and cover with more rice. Put a plate over the ramekin and turn upside down. Remove the ramekin, garnish the Arroz Tapado with parsley sprigs, and serve.