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Arroz Tapado (Peruvian Rice & Soy Granules)

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: peruvian
Servings: 23 serving

Ingredients

For the Rice:

  • 1 cup Rice Long grain - (I used Basmati rice)
  • 1 Carrot - small, finely diced
  • ¼ cup Corn

For the Soy granules:

  • 1 cup Soy granules - (or use mushrooms)
  • 1 Onion - small, chopped
  • 2 cloves Garlic - , finely minced
  • ¼ cup Tomato Puree - (or use 1 heaping tablespoon of tomato paste)
  • 8 ~ 10 Black Olives - chopped
  • 3 tbsp Raisins
  • 2 Eggs - hard boiled, peeled and chopped
  • 3 tbsp Cilantro Parsley / - , finely chopped
  • to taste Salt Pepper &

Instructions

  • Cook rice along with carrot and corn and a pinch of salt until tender. Set aside.
  • If using dry soy granules or TVP, soak them in hot water for 10~15 minutes. Drain and squeeze out the excess water and keep ready. Skip this step if using frozen soy granules.
  • Heat 1tbsp oil in a pan, add onion and garlic. Cook till onion turns translucent. Add soy granules and cook for 7~8 minutes, stirring occasionally until lightly browned.
  • Add the tomato paste/ puree and cook for another 5~6 minutes.
  • Season with salt and pepper. Add the chopped eggs, olives, cilantro/ parsley and raisins. Mix well and turn off the heat.
  • To Assemble: Lightly grease a small bowl. Place a layer of rice and pack it in with the back of a spoon. Place some of the soy mixture and top it with some more rice.
  • Place a plate on top of the bowl and carefully flip it and remove it to reveal the layered Arroz Tapado. Enjoy!!

Notes

 
 
 
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