Arroz Tapado (Rice-On-Top)

1. 1

   Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

2. 2

   Place the egg in a saucepan and cover it with water by 1 inch. Cover the pan and bring the water to a boil over high heat. Once boiling, remove from the heat and let the egg sit in the hot water for 15 minutes.

3. 3

   Pour off the hot water, cool the egg under cold running water in the sink, peel once cold, chop the egg, and set it aside in a small bowl.

4. 4

   Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry the potato cubes until golden brown, about 5 minutes; drain on paper towels and set aside.

5. 5

   Place the tomatoes and 1/2 cup of water in a blender and blend until the tomatoes are liquefied (peel and seed first, if desired).

6. 6

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook, stirring, the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes and simmer for 5 more minutes, stirring often.

7. 7

   Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes, breaking the meat into small chunks as it cooks.

8. 8

   Stir in the chopped hard-cooked egg, peas, and peanut butter until fully combined, then gently fold in the cubes of fried potato.

9. 9

   To assemble, oil a flexible plastic bowl (at least 1-cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Add about a 3/4-inch layer of the meat mixture over the rice, then top with more cooked rice to fill the bowl. With an oiled hand, gently press the rice to compact the mixture; place a serving plate on top of the bowl, flip, and unmold the rice-and-meat form. Repeat with the remaining ingredients, and garnish each serving with sprinkles of cilantro, chopped tomato, and small dollops of ketchup.

• Calories 806.83 kcal ▲ High 40%
• Protein 25.2 g ↗ Good Source 50%
• Carbohydrate 78.8 g 29%
• Total Fat 44.49 g ▲ High 57%
• Saturated Fat 7.87 g ▲ High 39%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 82.88 mg ▲ High 28%
• Sodium 472.01 mg ▲ High 21%
• Dietary Fiber 7.04 g ↗ Good Source 25%
• Total Sugars 12.25 g --
• Added Sugars 6.8 g — Moderate 14%
• Calcium 77.55 mg ⌄ Low Source 6%
• Iron 5.15 mg ↗ Good Source 29%
• Potassium 471.12 mg — Moderate 10%
• Vitamin A 151.56 mcg — Moderate 17%
• Vitamin C 17.81 mg — Moderate 20%
• Vitamin D 0.18 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅