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Covered Ground Beef and Rice - Arroz Tapado con Carne

User Rating 5 Star Rating (2 Reviews)


Covered Ground Beef and Rice - Arroz Tapado con Carne

Arroz Tapado (Covered Rice)

Marian Blazes
A classic Peruvian dish with a fun presentation, arroz tapado is a great choice for company, and kids love to help make it. It’s a South American version of sloppy joes that will please the pickiest eaters. Use a small bowl for individual servings, or mold it with a large bowl and let everyone dig in.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 3 garlic cloves, minced
  • 3 tablespoons vegetable oil
  • 1 1/2 cups uncooked rice
  • 3 cups water
  • 1 cup frozen peas
  • 3/4 teaspoon salt
  • 1 cup chopped red onion
  • 3 tablespoons olive oil
  • 3/4 pound ground beef
  • 1/2 yellow chile pepper, finely chopped (or other hot chile pepper)
  • 1/2 teaspoon cumin
  • 1 cup diced tomato
  • 1/3 cup raisins
  • 1 cup chicken broth
  • salt and freshly ground pepper
  • 2 hard-boiled eggs (optional)


  1. In a saucepan on medium heat, sauté the minced garlic in the vegetable oil until the garlic is golden and fragrant. Add the water, salt, and rice and bring to a boil. Lower the heat, cover, and simmer for 10 minutes, then stir in the frozen peas.

  2. Simmer for 5 minutes more, covered, until the water is absorbed. Turn off the heat and leave the rice covered until you are ready to use it.

  3. In a skillet on medium heat, sauté the chopped onion in the olive oil until soft and golden. Add the ground beef and cumin and cook, stirring, until the meat is browned. Add the tomatoes, chile pepper, and raisins and cook on medium-low heat, stirring occasionally, until most of the liquid is evaporated.

  4. Add the chicken broth and simmer 5 to 10 minutes more, until the liquid has cooked down, but before it becomes dry. Remove from heat and season with salt and pepper to taste.

  5. Grease a small glass bowl with butter. Fill the bowl 1/3 full with some of the rice. Add a layer of the ground beef filling, then cover the filling with more rice. Press rice firmly into the mold. Turn the bowl onto a serving platter or individual plate, and remove the bowl. Garnish with sprigs of parsley, black olive halves, or strips of red pepper.

  6. Optional, but traditional: Cut hard boiled eggs into fourths, and place one piece inside the mold with the filling. Or use sliced eggs to decorate the serving platter

Serves 6

User Reviews

Reviews for this section have been closed.

 5 out of 5
Supplements, Member jesmith979

What a great recipe!! Quite a few years ago my ex-boyfriends mother made these ground beef rice bowls (they're from Peru) and I thought of them the other day and searched for a recipe. I didn't have all the ingredients mentioned, so here's what I did differently: I mixed into the rice garlic salt instead of fresh garlic and actual salt and also added a can of mixed vegetables instead of the frozen peas. On the beef, I mixed in some tumeric, curry powder, and crushed red pepper. After browned a little bit I added in a can of cream of mushroom soup. I topped the rice bowl off with a sliced cherry tomato and some paprika (the whole content could use some extra helpings of tomato, but I do love me some tomato) Everything turned out delicious!!

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