Arroz Tapado (Rice-On-Top) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 9, 2011
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.
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Photo by marzolf33

Cooking Level: Expert

Home Town: Snohomish, Washington, USA
Living In: Redmond, Washington, USA
Reviewed: Mar. 2, 2011
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.
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Photo by Laura

Cooking Level: Intermediate

Reviewed: Mar. 2, 2011
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!
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Reviewed: Feb. 28, 2011
This is a favorite at our home.
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Cooking Level: Beginning

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Reviewed: Feb. 26, 2011
This on is a keeper! Made the recipe exactly as written and my husband LOVED it! Thanks so much, Katie!
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Photo by Leslie Marshall

Cooking Level: Intermediate

Home Town: Gilbert, Arizona, USA
Living In: Fort Benning, Georgia, USA

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