Arroz Tapado (Rice-On-Top)

Recipe View 23 mins **Prepare the Rice:** In a medium saucepan, combine the rice and 4 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until all the water is absorbed and the rice is tender.

Recipe View 20 mins **Hard-Boil the Egg:** Place the egg in a small saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 15 minutes. Drain the hot water and cool the egg under cold running water. Peel and chop the egg. (Approximately 20 minutes)

Recipe View 5 mins **Fry the Potatoes:** Heat 1 cup of vegetable oil in a deep-fryer or large, heavy-bottomed saucepan to 350°F (175°C). Fry the potato cubes until golden brown and crispy, about 5 minutes. Drain on paper towels and set aside.

Recipe View 2 mins **Tomato Base:** Combine the chopped tomatoes and 1/2 cup of water in a blender or food processor. Puree until smooth. For a smoother sauce, you can peel and seed the tomatoes before blending.

Recipe View 25 mins **Cook the Meat Filling:** Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, aji chile powder, cumin, black pepper, and oregano. Cook, stirring occasionally, until the onion is softened and fragrant, about 8-10 minutes. Pour in the pureed tomatoes and simmer for 5 minutes, stirring frequently. Add the ground beef and diced carrots, breaking up the meat with a spoon. Cook until the meat is browned and the carrots are tender, about 10 minutes. Stir in the chopped hard-boiled egg, frozen peas, and peanut butter. Mix well until everything is combined and heated through. Finally, gently fold in the fried potato cubes.

Recipe View 5 mins **Assemble the Arroz Tapado:** Lightly oil a flexible plastic bowl or ramekin (about 1-cup size). Press about 1/3 of the cooked rice firmly into the bottom of the bowl. Layer about 3/4 inch of the meat mixture over the rice, and top with more cooked rice to fill the bowl. Gently press down on the rice to compact the mixture. Place a serving plate on top of the bowl, flip the bowl over, and carefully unmold the Arroz Tapado onto the plate. Repeat with the remaining rice and meat mixture.

Recipe View 1 mins **Garnish and Serve:** Garnish each serving with a sprinkle of fresh cilantro, chopped fresh tomato, and a small dollop of ketchup. Serve immediately and enjoy!