Recipe by Katie
"A fun Peruvian dish that looks cool and is always a hit with the kids! Seasoned meat is the surprise center to the rice on top. Makes great leftovers!"
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uncooked white rice
potato, peeled and cubed
vegetable oil for frying
tomatoes, coarsely chopped
onion, finely chopped
ground dried aji chile
ground black pepper
chopped fresh oregano
lean ground beef
carrots, peeled and cubed
chopped fresh cilantro
chopped fresh tomato
This on is a keeper! Made the recipe exactly as written and my husband LOVED it! Thanks so much, Katie!
I really like the idea of this recipe, but the meat was really bland. I just happened to be making chicken noodle soup at the same time so I kept adding the broth from my soup to the meat mixture, because I also did not want to fry the potatoes. I added the potatoes at the same time as the carrots. I cut the potato up in really small cubes and added the chicken broth. I put in some garlic salt and some creole seasoning to give the meat more flavor. Without adding the broth, garlic salt and creole seasoning the meat would have been really bland. As someone has already said, if you are on a low sodium diet then this would be a good recipe, otherwise it is better with modifications.
Being Peruvian, I make this for my family all the time. I would omit the 1 cup of oil, water, peanut butter and ketchup these ingredients are not necessary. Just use maybe 3 tablespoon of EVOO. That should be enough. Happy Cooking!
This was a hit. I have a very picky husband. I followed the recipe to the tee. However, I was a little aprehensive to adding the peanut butter, I thought it was a little unusaual, and I knew that he doesn't like peanut butter. But nontheless, he loved it and this was a great recipe. Make sure you have enough time to create this wonderful dish. It does take a lot out of you, but it is well worth it! Thanks for the recipe!
This is a fun recipe and I love how the flavors compliment each other. The presentation was great and it was filling. I used spinach rather than peas and it was a good substitute.
This is a really nice recipe. My whole family liked it. Just one change that I made (well two actually). I added salt to the cooking water in the rice. This recipe has no salt at all so for people on a low salt diet this is great. But I think if I didn't salt the rice it would have been really bland. The other thing I did differently was that I browned the meat in a separate pan and then drained the fat. The recipe was a little time consuming but worth it. A really delicious recipe.
This was good but I felt the cumin was too present in the taste. This was really just arroz con picadillo with a pretty presentation. A nice spin on making this look nice though
I loved this recipe, hubby and kids only liked it, so 4/5 from me. It sure is easy, and I think the flavor is excellent! Plus it is a fun presentation and something really different for a weeknight. I often have hardboiled eggs ready to go in the fridge and that cuts prep time down to 'long enough to cook rice and smash it in a bowl,' about 30 minutes. Hubby found this dish to be on the plain side for his taste and ended up adding fish oil and chili oil and stirring it in (ew, but whatever, he had to eat it) and said that made it fantastic. I appreciate the opportunity to try this out and I will love eating the leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Arroz Tapado (Rice-On-Top)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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