Molded Rice with Meat Filling / Arroz Tapado

CitizenFood Mon, 02/09/2009 - 21:33

Serves 6

2 tablespoons vegetable oil
4 cloves garlic, minced
4 cups water
3 cups of rice
1 onion, finely chopped
1 lb of ground beef
1 tsp of paprika
1/2 tsp of cumin
Pepper to taste
4 tsp raisins
5 black Mediterranean olives, seeded and quartered
2 hard boiled eggs, cut into wedges
1 tbsp parsley, chopped

In a large sauce pan, heat the oil and sauté the garlic over medium high heat. Add the rice, season to taste with salt, add the water, and bring to a boil. As the liquid is absorbed, lower the heat and continue to cook until the liquid is completely absorbed.

In a separate pan, saute garlic and onions until soft, then add the meat, season with salt, pepper cumin, paprika. Cook stirring meat well until there is no liquid left. Add raisins, olives, egg, and parsley. Mix well.

To make individual molds, lightly grease the inside of a 1-cup-size glass measuring cup. Fill halfway with rice, then some of the meat filling, and finish filling with more rice. Invert onto a plate and carefully remove the measuring cup. Sprinkle with chopped parsley on top. Repeat for each serving.

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