Name: Vegetarian Arroz Tapado
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1 cup white rice; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 carrot, diced; 1 cup frozen green peas; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 3 large potatoes, peeled and cubed; 1/4 cup milk; 2 tablespoons butter; Fresh parsley, chopped, for garnish

Instructions

In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes or until the rice is cooked through. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the diced red and yellow bell peppers, carrot, and green peas to the skillet. Cook for 5-7 minutes until the vegetables are tender.
Season the vegetable mix with cumin, paprika, salt, and pepper. Stir well to combine the flavors.
Preheat your oven to 350°F (180°C).
In a separate pot, boil the peeled and cubed potatoes until they are fork-tender. Drain the potatoes and return them to the pot.
Add milk, butter, salt, and pepper to the pot with the potatoes. Mash the potatoes until smooth and creamy.
To assemble the dish, spread the cooked rice evenly in the bottom of a baking dish. Layer the sautéed vegetable mixture on top of the rice.
Smooth the mashed potatoes over the vegetables to cover them completely.
Place the baking dish in the preheated oven and bake for 20-25 minutes or until the mashed potatoes develop a golden crust.
Once ready, remove the dish from the oven and let it cool slightly. Sprinkle chopped fresh parsley on top for a pop of color and flavor.
Serve the Vegetarian Arroz Tapado warm, scoop out servings that include a layer of rice, vegetables, and mashed potatoes.

Ingredients

Instructions

Nutrition Facts

You may have missed