Peruvian Rice and Lentils (Tacu Tacu)

Submitted by Pinay0618

"Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. From Gourmet magazine."

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Yields: 8 side dish servings

ingredients

• 1 cup dried brown lentils (7 ounces)
• 7 1⁄4 cups water, divided
• 2 teaspoons finely chopped garlic, divided
• 6 tablespoons vegetable oil, divided
• 1 cup long-grain white rice
• 1 small red onion, finely chopped
• 1 tablespoon aji yellow paste

directions

1. Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.
2. Meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
3. While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
4. Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).

Reviews

[Maito]

I made the easy version of this with already cooked lentils and brown rice, and it came together super quick. I used only a half tablespoon of oil and it still did get crispy. The aji amarillo gives it a great flavor. Served 3 as a main dish.

 

[anne.m.fry1]

Very good and very easy!