Arroz Tapado with a Twist

Ingredients

• 1 lb (450g) ground beef or chicken 1 lb (450g) ground beef or chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 carrots, diced 2 carrots, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 4 hard-boiled eggs, sliced 4 hard-boiled eggs, sliced
• 1 cup (200g) quinoa 1 cup (200g) quinoa
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 cups (470ml) water for cooking the rice 2 cups (470ml) water for cooking the rice
• 2 cups (470ml) long-grain white rice 2 cups (470ml) long-grain white rice
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the ground meat to the skillet and cook until browned. Season with cumin, paprika, salt, and pepper.
3. 3.
   Stir in the diced carrots, bell pepper, and frozen peas. Cook for a few minutes until the vegetables are slightly tender.
4. 4.
   In a separate pot, rinse the quinoa under cold water. Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
5. 5.
   In another pot, rinse the rice under cold water until the water runs clear. Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
6. 6.
   Preheat the oven to 350°F (180°C).
7. 7.
   In a baking dish, layer the cooked meat mixture, sliced hard-boiled eggs, and cooked quinoa. Top with the cooked rice, spreading it evenly to cover the filling.
8. 8.
   Cover the baking dish with aluminum foil and bake for 20 minutes, or until heated through.
9. 9.
   Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Ground meat — Make sure to cook the ground meat thoroughly to ensure food safety.
• Rice — Rinse the rice before cooking to remove excess starch and achieve fluffy grains.
• Hard-boiled eggs — To easily peel hard-boiled eggs, place them in cold water immediately after boiling and let them cool before peeling.
• Fresh cilantro — Add the chopped cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the meat mixture.
• Feel free to customize the vegetable filling with your favorite veggies.
• Add a squeeze of lime juice before serving for a tangy twist.
• Serve with a side of Peruvian salsa criolla for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Arroz Tapado is a complete meal on its own, but you can serve it with a side of fresh salad or Peruvian salsa criolla for a refreshing contrast. It pairs well with a glass of chilled Chicha Morada, a traditional Peruvian purple corn drink.

Presentation advice

To present Arroz Tapado beautifully, use a round baking dish and carefully layer the ingredients to create distinct layers. Garnish with a sprinkle of fresh cilantro on top for a pop of color.