Blue Peruvian Arroz Tapado (Edit recipe)

Arroz Tapado is a very popular Peruvian dish and a staple in every home. A small bowl is used, in which a layer of rice is added, followed by a layer of meat filling, and then covered with another layer of rice. The bowl is turned over onto a plate, creating a beautiful mountain of flavors. This is my blue version, perfect for surprising your guests.

30 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1305
Fat:	56 g
Carbohydrates:	125 g
Protein:	76 g
Cholesterol:	229 g
Sodium:	446 mg
Fiber:	5 g
Sugars:	11 g
Calculated per serving.

by Cristy's Kitchen

Serves: 7

Ingredients

2 cups Water, boiling
15 grams Butterfly Pea Flower (Loose Leaf)
4 Tbsp Extra Virgin Olive Oil
2 - 3 Tbsp Garlic, minced
4 cups Jasmine Rice
2.75 cups Water
Maras Salt (Sal de Maras), to taste

Filling

0.25 cup Extra Virgin Olive Oil
2 whole Yellow Onion, chopped
4 lb Ground Beef, grass-fed, grass-finished
4 oz Ají Amarillo Paste (Hot Yellow Pepper Paste)
2 Tbsp Garlic, minced
3 Tbsp Smoked Paprika, such Pimentón de la Vera
.5 Tbsp Black Pepper, ground
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
0.75 cup Raisins, or Black Currants
1.5 cups Peruvian Botija Olives, or Kalamata olives, chopped
6 whole Hard Boiled Egg

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Rice

Place the boiling water and the blue butterfly pea flowers in a cup. Cover to prevent steam from escaping and let it infuse. Allow it to cool.
In a pot, add the olive oil and lightly brown the minced garlic. Add the rice and salt to taste, stir well, and incorporate the blue water and regular water.
Over high heat and without a lid, wait for it to come to a boil. As soon as this happens, cover the pot, lower the heat to the minimum, and let it cook for exactly 15 minutes.
After the time has passed, turn off the heat and do not uncover the pot until it has cooled down.
Store the rice in the refrigerator for 24 hours to obtain resistant starch. *See note

For the Filling

Heat extra virgin olive oil in a pan and add the onions and salt. Cook until they are golden, and then incorporate the chopped garlic.
Add the ají amarillo paste and cook for a few minutes to allow the flavors to meld.
Incorporate the ground beef and add smoked paprika, garlic powder, onion powder, and black pepper. Let it cook thoroughly, and shortly before it's done, add the raisins and olives.
To serve, place a portion of cooled and reheated rice in a bowl, add a few tablespoons of your filling, and cover with more rice.
Carefully turn the bowl onto a plate and serve with a slice of hard-boiled egg and some microgreens.

Notes

Remember that our body cannot fully digest resistant starch because it resists the enzymes that break down. As a result, it passes through our small intestine completely intact and acts as a prebiotic food for intestinal bacteria, increasing the "good" bacteria in our digestive system and protecting the intestinal mucosa. Furthermore, this starch is not converted into sugar, improving the response to insulin and making us feel more satiated. Overall, resistant starch can be an important tool for strengthening the immune system. For this reason, rice cooked and cooled for 24 hours is healthier than a freshly cooked one.