Peruvian Layered Rice and Beef (Arroz Tapado) Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives are lower in sodium and capers are more affordable.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu provides a protein alternative while scrambled eggs are cost-effective.

peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame offers more protein, while frozen peas are budget-friendly.

Cook rice according to package instructions until fluffy.

Heat vegetable oil in a large skillet over medium heat.

Sauté chopped onion and garlic until fragrant, about 2-3 minutes.

Add ground beef, cooking until browned and crumbly, about 5-7 minutes.

Stir in diced red bell pepper, peas, and carrots; cook for another 5 minutes.

Season with cumin, paprika, salt, and black pepper; mix well.

Layer half of the cooked rice in a greased baking dish.

Spread the beef mixture evenly over the rice layer.

Top with sliced hard-boiled eggs and black olives.

Cover with the remaining rice, pressing down gently.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes.

Remove from oven and let cool for a few minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Dietary