Arroz Tapado con Carne "Covered Ground Beef and Rice"
Arroz Tapado con Carne "Covered Ground Beef and Rice"

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, arroz tapado con carne "covered ground beef and rice". One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Arroz Tapado con Carne "Covered Ground Beef and Rice" is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Arroz Tapado con Carne "Covered Ground Beef and Rice" is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook arroz tapado con carne "covered ground beef and rice" using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Arroz Tapado con Carne

"Covered Ground Beef and Rice":

  1. Make ready Rice
  2. Get 3 tbsp vegetable oil
  3. Get 1 1/2 cup uncooked rice
  4. Prepare 3 cup water
  5. Make ready 3/4 tsp salt
  6. Get Ground meat
  7. Make ready 3/4 lb ground meat
  8. Prepare 1 cup chopped red onion
  9. Make ready 3 tbsp olive oil
  10. Take 1/2 tsp cumin
  11. Make ready 1 cup diced tomatoes
  12. Get 1 cup raisins (optional)
  13. Make ready 1/2 yellow chile pepper(optional)
  14. Get 2 heard boiled egg chopped(optional)
Instructions to make Arroz Tapado con Carne

"Covered Ground Beef and Rice":

  1. Add the water, salt, and rice and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the water is absorbed. Turn off the heat and leave the rice covered until you are ready to use it.
  2. In a skillet on medium heat, sauté the chopped onion in the olive oil until soft and golden. Add the ground beef and cumin and cook, stirring, until the meat is browned. Add the tomatoes, chopped heard boiled eggs, chile pepper, and raisins and cook on medium-low heat, stirring occasionally, until most of the liquid is evaporated.
  3. Add the chicken broth and simmer 5 to 10 minutes more, until the liquid has cooked down, but before it becomes dry. Remove from heat and season with salt and pepper to taste.
  4. Grease a small glass bowl with butter. Fill the bowl 1/3 full with some of the rice. Add a layer of the ground beef filling, then cover the filling with more rice. Press rice firmly into the mold. Turn the bowl onto a serving platter or individual plate, and remove the bowl. Garnish with sprigs of parsley,

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