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Starting this month, I will be co-hosting Food of the World event that was started by Diane who blogs @ Simple Living & Eating. Every 2nd Tuesday of the month a new country will be chosen and you can link up your creations as well. This month we are taking a trip to South America, Peru. My globe trotting husband has recently visited Peru on business and just like his other trips he didn't get a chance to visit any of the historic or touristic places. He brought us fridge magnets and a Peru key chain as souvenirs :-) I...


23 serving

Total time

75 minutes






  • 1 cup Rice
  • 1 carrot
  • 0.25 cup corn
  • 1 cup soy
  • 1 onion
  • 2 cloves garlic
  • 0.25 cup tomato
  • 8 ~ 10 Black Olives
  • 3 tbsp Raisins
  • 2 eggs
  • 3 tbsp Cilantro Parsley
  • to taste Salt Pepper


  1. Cook rice along with carrot and corn and a pinch of salt until tender. Set aside.
  2. If using dry soy granules or TVP, soak them in hot water for 10~15 minutes. Drain and squeeze out the excess water and keep ready. Skip this step if using frozen soy granules.
  3. Heat 1tbsp oil in a pan, add onion and garlic. Cook till onion turns translucent. Add soy granules and cook for 7~8 minutes, stirring occasionally until lightly browned.
  4. Add the tomato paste/ puree and cook for another 5~6 minutes.
  5. Season with salt and pepper. Add the chopped eggs, olives, cilantro/ parsley and raisins. Mix well and turn off the heat.
  6. To Assemble: Lightly grease a small bowl. Place a layer of rice and pack it in with the back of a spoon. Place some of the soy mixture and top it with some more rice.
  7. Place a plate on top of the bowl and carefully flip it and remove it to reveal the layered Arroz Tapado. Enjoy!!
Contains allergens

✅ Egg

✅ Soy

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