Peruvian Molded Rice (Arroz Tapado)

• 3 cloves of garlic, minced
• 2 tbsp olive oil
• Lemon juice
• Salt
• 4 cups (1 litre) water
• 1 pound (450 g) washed rice
• 1 onion, finely chopped
• 2 pounds (900 g) ground beef
• 2 tomatoes, finely chopped
• 1 tbsp tomato paste
• 4 tbsp of raisins
• 5 black olives, chopped
• 3 hard boiled eggs; 2 chopped, 1 whole
• 1 tbsp parsley, finely minced

Ingredients for 6 servings (3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Sauté the garlic in oil, add a few drops of lemon juice, salt and the water, and bring to a boil.

   Stovetop
2. 2

   Add rice and cook until tender. This should take 20–25 minutes.

3. 3

   In another pan, stir in onions and sauté.

4. 4

   Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.

5. 5

   Take an 8-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.

6. 6

   Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.