Arroz Tapado with Bison Recipe
Peruvian arroz tapado is a classic layered rice dish. This version combines seasoned ground bison, basmati rice, olives, raisins, and eggs for a flavorful meal that's easy enough for weeknights and impressive enough for guests.
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Equipment
- culinary squeeze bottles for the huancaína sauce drizzle
- 3.5 inch ring mold set with fitted press and transfer plate
Ingredients
Simple Peruvian Rice
- ½ cup uncooked basmati rice
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- 1 cup broth or water* - I like chicken broth
- ¼ teaspoon salt and ground pepper
Ground Meat Layer
- a drizzle of oil
- 8 ounces lean ground bison - see Ingredient Notes in post
- 1 small red onion, minced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons ají panca paste
- 1 tablespoon ají amarillo paste
- 1 teaspoon dried oregano leaves
- ¼ cup broth, wine, or dry sherry - to de-glaze
- 2 ounces golden raisins - regular raisins or currants
- 2 ounces pitted kalamata olives, sliced lengthwise - or Peruvian black olives
- 2 hard-cooked eggs - cut in quarters
- 1 ¼ ounces cotija, crumbled - or parmesan
- 2 tablespoons roasted peanuts, chopped
Add Ons
- huancaína sauce - drizzle over completed arroz tapado
- chopped cilantro - simple Peruvian rice and arroz tapado garnish
- hard-cooked eggs - arroz tapado garnish
- olives - arroz tapado garnish
- sliced avocado - arroz tapado garnish
- salsa criolla
Instructions
Simple Peruvian Rice
- Add a drizzle of olive oil to a small saucepan over medium-high heat. Add the rice, onion, ground cumin, and garlic. Sauté until fragrant, and onion is translucent.
- Add broth or water, and salt and pepper. Simmer 15 minutes. Remove the pan from the heat, but keep it covered. Allow the rice to rest 5 – 10 minutes for any remaining liquid to absorb. Add cilantro if using.
Ground Meat Mixture
- Brown the ground bison in a skillet with a drizzle of oil over medium-high heat. Add the onion, garlic, ground cumin, and oregano. Sauté until onion is transparent, and mixture is fragrant.
- Stir in the ají panca and ají amarillo paste. Sauté until toasty and fragrant – 1 to 2 minutes. De-glaze with the broth, wine, or dry sherry. Add the raisins. Simmer until little or no liquid remains.
- Stir in olives, chopped peanuts, and cotija.
Arroz Tapado Assembly
- Use approximately ⅛ of the rice for the first layer, and press firmly into the ring mold.
- Add about ¼ of the meat mixture, and top with an egg quarter, and an olive sliced in 2 as showing in post photos. Press firmly.
- Add ¼ of the remaining rice+/-, and press firmly. If using a ring mold, slide out the bottom plate on to a serving plate. If using a bowl, invert carefully on to a plate. Repeat with the remaining ingredients.
- Garnish as desired with huancaína sauce, egg quarters, olives, chopped cilantro, etc.
Notes
*I specify basmati rice. If you use a different variety, be sure to check the liquid to rice ratio!
Macros do not include any Add Ons, and I used grass-fed lean ground bison.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 41g | Protein: 10g | Fat: 13g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com