Peruvian Capted Rice Recipe

Cover rice is a fairly popular dish in Peruvian cities, it is usually served with fried banana and hard or fried egg on top. It consists of a kind of cake with a layer of rice, one of ground meat in the center and another layer of rice for the base. In some versions it is prepared with tuna instead of meat, or even with wick chicken. This time we will show you how to make rice covered with ground meat and invite you to try it with a delicious chickpea curry or a delicious cold salad. The secret of this dish is in the way it is served, a dome or coliseum -shaped cake on the dish adorned with the companion you prefer. Keep reading and find out how to prepare it in the best way.

Ingredients to make Peruvian covered rice:

1. Wash the onion, paprika and carrot, cut them into small cubes.

2. Add the rice in a pot and sauté for 3 minutes. Pour 2 cups of boiling water, add the carrot and wait for all the water to be absorbed.

3. Sutríe the onion and paprika in a pan with the tablespoons of olive oil. It season the meat with Paprika, oregano, salt and pepper to taste and add it to the pan. Strong well and sauce until the meat is cooked.

4. Choose a cup or bowl with the way you want to prepare your Peruvian covered rice. Add a couple of tablespoons of rice, compact with the spoon to take the shape of the container.

5. On the rice add a portion of the meat ready and compact against rice.

6. Finally cover the rest of the cup with more rice and press well so that everything is compacted.

7. Position the cup on the plate in which you are going to present the rice and volt it very carefully.

8. Once you have obtained the desired form, adorns with chopped parsley above. Accompany with a rich chickpea curry, roasted potatoes or fried banana slots.