Peruvian & World Recipes

Picadillo Stuffed Rice

Picadillo Stuffed Rice
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Picadillo Stuffed Rice

Course: Main DishesCuisine: Peruvian
Servings

4

servings

Picadillo Stuffed Rice is a savory Peruvian dish featuring a blend of sautéed red onions, garlic, tomatoes, and soy sauce. Ground beef is seasoned to perfection, complemented by optional raisins and sliced black olives for sweetness and brininess. Layered with hard-boiled eggs and parsley, this flavorful mixture is served over white rice with green peas and carrots for a satisfying meal.

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Ingredients

  • 1/4 cup corn oil

  • 1 red onion, chopped

  • 3 garlic cloves, chopped

  • 2 large tomatoes, chopped

  • 2 Tbsp soy sauce

  • 1 lb. ground beef

  • 1/2 cup raisins (Optional)

  • 1/2 cup black olives, sliced

  • 2 hard-boiled eggs, chopped

  • 2 Tbsp parsley, chopped

  • Salt, pepper

  • White rice (if desired cooked with green peas and carrots)

Directions

  • Heat the oil in a pan over high heat, and sauté the onion and garlic. When the onion is soft and translucent, add tomato, stir for a few minutes, and add the ground beef. Cook for 15 minutes over medium-low heat, stirring now and then. If the mixture looks dry, add beef broth to make it juicy, about 1/2 cup.
  • Season with salt and pepper and add raisins and black olives. Wait for 5 minutes. When ready, hard-boiled eggs, and parsley. Turn off the heat.
  • Have cooked white rice with peas and carrots ready and warm.
  • In the bottom of a ramekin, make a layer of rice, pressing with a spoon. Over this make a layer of ground beef, and cover with more rice. Put a plate over the ramekin and turn upside-down. Take out the ramekin and you will have “Arroz Tapado”!

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