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Brief Overview
Arroz Tapado is the kind of dish that doesn’t need to shout to make an impression. Built around seasoned ground beef and rice, it offers the comfort of a home cooked meal with just enough flair to make it special. It is hearty, familiar, and full of the flavours that shape Peruvian kitchens.
The name translates to “covered rice” and that’s exactly what it is. A layer of rice, a generous helping of spiced meat in the centre, then more rice on top. Pressed into a mould or shaped by hand, it is as much about presentation as it is about nourishment.
What makes Arroz Tapado stand out is its warmth and honesty. It is not trying to be fancy. It is food for families, for busy days, and for second helpings. Every bite tells you someone cooked it with care.
Want to dive deeper into Peruvian Cuisine? Don’t miss our post on 25 Traditional Peruvian Foods to Try
What Is Arroz Tapado?
Arroz Tapado is a Peruvian dish made with layers of white rice and seasoned ground beef. The meat filling is usually cooked with onions, garlic, tomatoes, olives, and hard-boiled eggs, giving it both richness and depth.
The rice is often lightly seasoned, sometimes with a bit of oil or stock to boost flavour. It acts as both a base and a lid, sealing the meat in and creating a satisfying contrast between soft rice and the juicy centre.
Served on a plate, Arroz Tapado holds its shape like a dome or block. It is typically finished with slices of boiled egg or a bit of parsley, adding colour and a touch of freshness to the dish’s rustic appeal.
Ingredients and Taste
The core ingredients are simple and familiar. Long grain white rice forms the base. The filling starts with finely chopped onions and garlic sautéed until fragrant, then ground beef is added and browned slowly to build flavour.
Tomatoes, black olives, and chopped boiled eggs follow, creating a sauce that is savoury, a little sweet, and pleasantly briny. Some versions include raisins for a hint of sweetness, balancing the richness of the beef.
The flavour is warm and comforting. The beef is juicy and well-seasoned, the olives add a pop of salt, and the eggs offer soft texture. Combined with fluffy rice, each forkful brings a layered, satisfying experience without being heavy.
A Taste of History
Arroz Tapado reflects Peru’s history of blending cultures and ingredients. Its structure suggests Spanish influence, while the spices and additions speak to Andean traditions and local ingenuity with everyday ingredients.
Historically, rice became a staple in Peru after Spanish colonisation. Ground meat dishes also grew in popularity through colonial kitchens, where cooks learned to layer flavours using both European and native techniques.
Over time, dishes like Arroz Tapado evolved into household favourites. It is easy to prepare in large portions, adaptable to what is available, and loved by all ages. Its practical nature made it popular not just in Lima, but across the country.
Today, Arroz Tapado is still served in home kitchens, school lunches, and modest restaurants. It represents more than just a quick meal. It is a taste of daily life in Peru, shaped by time, memory, and the value of simple, well prepared food.
How to make Arroz Tapado
Arroz Tapado is a comforting Peruvian dish featuring spiced ground beef tucked between layers of garlicky white rice. It’s a satisfying meal with rich Creole roots, blending savoury, slightly sweet and aromatic flavours in every bite. Best assembled warm for easy layering and neat unmoulding. See the recipe card at the bottom for printable directions
Ingredients
For the rice
- 2 cups long grain white rice
- 4 cups water
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp salt
For the beef filling
- 500g ground beef
- 1 medium red onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp aji panca paste (or substitute mild red chilli paste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 50g black olives, chopped
- 2 hard-boiled eggs, chopped
- 1 tbsp raisins (optional)
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
For serving
- Fresh lettuce leaves
- Sliced avocado or tomato
- Fried egg (optional but traditional)
Cooking Instructions
Step 1: Cook the rice
To begin, heat 2 tbsp oil in a pot over medium heat. Sauté minced garlic until fragrant but not browned. Add rice, stir for 1–2 minutes, then pour in water and add salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until rice is fluffy. Set aside covered. Move on to the beef filling.
Step 2: Sauté aromatics
In a large pan, heat 2 tbsp oil over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook for another minute. This forms the flavour base for the filling.
Step 3: Build the flavour
Add aji panca paste, cumin, oregano, and tomato paste. Stir constantly for 2–3 minutes until the mixture deepens in colour and aroma. This step develops the characteristic richness of the dish. Transition to adding the meat.
Step 4: Cook the beef
Add ground beef to the pan and break it up with a spoon. Cook until browned and fully cooked through. Season with salt and pepper. Allow the mixture to absorb the spices thoroughly.
Step 5: Add mix-ins
Stir in chopped black olives, hard-boiled eggs, and raisins if using. Cook for another 2–3 minutes to blend the flavours. Remove from heat and keep warm while assembling.
Step 6: Prepare your mould
Choose a ramekin, small bowl, or ring mould. Lightly oil the inside to prevent sticking. This step ensures a clean and attractive presentation when unmoulding. Begin assembly.
Step 7: Layer the rice
Spoon a generous layer of warm rice into the bottom of the mould and press down lightly to compact. This forms the base of the dish. Transition to adding the filling.
Step 8: Add the beef filling
Spoon a layer of the beef mixture over the rice. Smooth evenly and gently press to settle. The filling should remain centred and compact.
Step 9: Top with more rice
Finish by adding another layer of rice on top of the beef. Press gently again. Let rest for a minute before carefully inverting onto a serving plate. Remove the mould slowly.
Final step: Serve and garnish
Serve with lettuce leaves, avocado slices or tomato wedges. Top with a fried egg if desired. Sprinkle additional olives or herbs for colour and aroma. Best enjoyed warm with aji verde or rocoto sauce on the side.
Variations and substitutions
- Use minced chicken or turkey instead of beef for a lighter version.
- Add sweetcorn or green peas to the filling for added texture and colour.
- Swap aji panca paste for aji amarillo for a fruitier heat profile.
Cooking Tips for Perfect Arroz Tapado
- Use slightly warm rice for easier moulding and compact layering.
- If aji panca paste is unavailable, blend dried mild red chillies soaked in hot water.
- Let the beef mixture rest briefly after cooking to avoid excess moisture.
- Press each rice layer firmly to hold the structure when unmoulded.
Arroz Tapado (Peruvian Beef and Rice)
Ingredients
For the rice
- 2 cups long grain white rice
- 4 cups water
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- 1 tsp salt
For the beef filling
- 500 g ground beef
- 1 medium red onion finely chopped
- 3 garlic cloves minced
- 2 tbsp aji panca paste or substitute mild red chilli paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 50 g black olives chopped
- 2 hard-boiled eggs chopped
- 1 tbsp raisins optional
- Salt and black pepper to taste
- 2 tbsp vegetable oil
For serving
- Fresh lettuce leaves
- Sliced avocado or tomato
- Fried egg optional but traditional
Instructions
- To begin, heat 2 tbsp oil in a pot over medium heat. Sauté minced garlic until fragrant but not browned. Add rice, stir for 1–2 minutes, then pour in water and add salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until rice is fluffy. Set aside covered. Move on to the beef filling.
- In a large pan, heat 2 tbsp oil over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook for another minute. This forms the flavour base for the filling.
- Add aji panca paste, cumin, oregano, and tomato paste. Stir constantly for 2–3 minutes until the mixture deepens in colour and aroma. This step develops the characteristic richness of the dish. Transition to adding the meat.
- Add ground beef to the pan and break it up with a spoon. Cook until browned and fully cooked through. Season with salt and pepper. Allow the mixture to absorb the spices thoroughly.
- Stir in chopped black olives, hard-boiled eggs, and raisins if using. Cook for another 2–3 minutes to blend the flavours. Remove from heat and keep warm while assembling.
- Choose a ramekin, small bowl, or ring mould. Lightly oil the inside to prevent sticking. This step ensures a clean and attractive presentation when unmoulding. Begin assembly.
- Spoon a generous layer of warm rice into the bottom of the mould and press down lightly to compact. This forms the base of the dish. Transition to adding the filling.
- Spoon a layer of the beef mixture over the rice. Smooth evenly and gently press to settle. The filling should remain centred and compact.
- Finish by adding another layer of rice on top of the beef. Press gently again. Let rest for a minute before carefully inverting onto a serving plate. Remove the mould slowly.
- Serve with lettuce leaves, avocado slices or tomato wedges. Top with a fried egg if desired. Sprinkle additional olives or herbs for colour and aroma. Best enjoyed warm with aji verde or rocoto sauce on the side.
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