Arroz Tapado - Rice on Top Peruvian Beef Dish

In a saucepan over medium heat, add the oil, the carrot cut into pieces, the salt, and the rice. Stir everything, and cook for a couple of minutes.

Then add the water, and raise the temperature to the maximum. Cook uncovered for about seven minutes until the water on the surface of the rice has evaporated.

Then add the peas, stir a little, maximum of two turns to avoid breaking the rice, and continue to cook covered for an additional five to seven minutes. Meanwhile, prepare the meat.

Peel the onion and chop it finely. Peel the garlic and mash it. Remove the stems from the chili, scoop out the seeds, and cut them into small pieces. Cut the eggs into small pieces too, as well as the olives.

In a bowl, place the meat and season with the cumin, tomato paste, salt, and crushed garlic. Let it rest for about five minutes.

In a saucepan, put the three tablespoons of oil over medium heat. When it is bubbling, add the onion and the minced panca peppers. Cook for about three minutes until the onion turns translucent.

Add the seasoned meat and sauté with the vegetables for about five minutes.

When the meat loses its pink color, add the olives and raisins. Lastly, add the chopped eggs, and the coriander (cilantro). Stir and turn off.

To assemble the covered rice, you will need a round bowl, about four inches in diameter. Brush with oil so it comes off easily when serving. Then, place about four large tablespoons of the rice that you prepare and distribute it over the base of the bowl, then compress it with a spoon, until it is compact and uniform.

When the first layer of rice is sufficiently compacted, add about four tablespoons of beef stew. Compact again with the spoon

Then put more rice on top, compacting in the same way.

To flip, place a plate on top of the bowl and center it, or if you want to serve fried plantains on the side, place it on the side.

Hold the plate, and firmly turn it over. The covered rice will remain on the plate.

Remove the cup very carefully so that the covered rice does not collapse.

The garnishes for this dish are fried, and you can fry them in the same pan, using the same oil. Peel the plantains cut them in two crosswise, and then each banana half into three slices.

Fry the plantains, about three minutes on each side. Place two or three slices of plantain per plate. Then fry the eggs, and put a scrambled egg on top of each covered rice. Garnish with a little parsley and enjoy.