Arroz Tapado


  • ¼ 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 tablespoons parsley, chopped
  • Salt, pepper
  • White rice (if desire  cooked with green peas and carrots)



  1. 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 every now and then. If the mixture looks dry, add beef broth to make it juicy, about ½ cup.
  2. Season with salt and pepper and add raisins, black olives. Wait for 5 minutes. When ready, hard-boiled eggs, and parsley. Turn off the heat.
  3. Have cooked white rice with peas and carrots ready and warm.
  4. 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 up-side-down. Take out the ramekin and you will have “Arroz Tapado”!