Arroz Tapado (Rice Topped with Beef Picadillo)
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Ingredients
- 500 g beef mince
- 600 g cooked white rice
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 40 g pitted green olives
- 30 g raisins
- 2 large eggs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 33.5 g
- Carbohydrate
- 53 g
- of which sugars
- 8.2 g
- Fat
- 28.9 g
- of which saturates
- 10.2 g
- Fibre
- 2.4 g
- Salt
- 0.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool, peel and chop.
- 2
Heat the olive oil in a pan and cook the onion and garlic for 5 minutes, then add the beef mince and cook for 8-10 minutes, breaking it up, until no pink remains.
- 3
Stir in the tomatoes, green olives, raisins and chopped eggs and cook for 3 minutes.
- 4
Press half the cooked rice into a lined bowl, spoon in the beef mixture, then top with the remaining rice, pressing down firmly.
- 5
Turn out onto a plate to serve.
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