🍲 Peruvian Molded Rice (Arroz Tapado)

Ingredients

• 3 cloves of garlic, minced
• 2 tbsp olive oil
• Lemon juice
• Salt
• 4 cups (1 litre) water
• 1 pound (450 g) washed rice
• 1 onion, finely chopped
• 2 pounds (900 g) ground beef
• 2 tomatoes, finely chopped
• 1 tbsp tomato paste
• 4 tbsp of raisins
• 5 black olives, chopped
• 3 hard boiled eggs; 2 chopped, 1 whole
• 1 tbsp parsley, finely minced

Method

1. Sauté the garlic in oil, add a few drops of lemon juice, salt and the water, and bring to a boil.
2. Add rice and cook until tender. This should take 20–25 minutes.
3. In another pan, stir in onions and sauté.
4. Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
5. Take an 8-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.
6. Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.