Dish

Arroz tapado

Covered rice

Arroz tapado is made by cooking a mixture of ground beef, onions, garlic, and spices, and then layering it with rice and a variety of vegetables like carrots, peas, and bell peppers. The dish is then baked in the oven until the rice is cooked and the flavors have melded together. The result is a delicious and satisfying dish that is perfect for any occasion.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Rice Dish

Origins and history

Arroz tapado is a traditional dish from Peru, where it is often served at family gatherings and other special occasions. It is believed to have originated in the coastal region of the country, where rice and vegetables are abundant. The dish has since spread throughout Peru and is now enjoyed in many different countries.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of arroz tapado, with different regions and families having their own unique recipes. Some variations include using different types of meat or vegetables, while others add spices like cumin or paprika. Some recipes also call for adding hard-boiled eggs or olives to the dish.

Presentation and garnishing

Arroz tapado is traditionally served in a large baking dish, with the layers of rice, meat, and vegetables clearly visible. The dish is often garnished with fresh herbs like cilantro or parsley, as well as sliced avocado or tomato.

Tips & Tricks

To make the perfect arroz tapado, it is important to use high-quality ingredients and to cook the dish slowly and patiently. The layers should be evenly distributed and the rice should be fluffy and tender. It is also important to let the dish rest for a few minutes before serving, to allow the flavors to fully develop.

Side-dishes

Arroz tapado is often served with a side of salad or pickled vegetables, which help to cut through the richness of the dish. Some popular side dishes include tomato and cucumber salad, pickled carrots, or marinated eggplant.