Arroz Tapado
A delicious, comforting Peruvian rice and beef skillet dish with the perfect depth of sweet, salty, and spicy flavors.
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4
Ingredients
- 1 tomato, diced
- 1 ölkorv sausage, thinly sliced
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 teaspoons aji amarillo or Chile Caribe pepper (substitute any mild or medium peppers of your choice)
- 1 teaspoon ground cumin
- 1 pound ground beef or ground turkey
- 2 cups long-grain white rice, rinsed and drained
- 4 cups chicken broth
- 1/4 cup raisins
- 1/3 cup black olives, pitted and sliced
Instructions
- 1
In a large skillet over medium heat, heat the oil. Add the onion, garlic and diced tomatoes and cook until the vegetables are soft and translucent, about 10 minutes.
- 2
Add the aji, cumin, and ground beef or turkey and cook until the meat is cooked through. Stir in the rice and cook for an additional minute.
- 3
Add the chicken broth and bring to a boil. Reduce the heat to low and simmer, covered, until the broth has been absorbed and the rice is cooked, about 20 minutes.
- 4
Stir in the raisins and olives and simmer for an additional 5 minutes. Serve hot.
Chef's Tip
To elevate this dish, sprinkle some toasted sesame seeds or cilantro on top for additional flavor and texture.
Fun Fact
Aji amarillo is an incredibly versatile pepper that is a staple ingredient in Peruvian cuisine!
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