Tacu Tacu (Peruvian Rice and Lentils)


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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 229.7
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.0 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 15.6 g
  • Protein: 17.9 g

View full nutritional breakdown of Tacu Tacu (Peruvian Rice and Lentils) calories by ingredient
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Introduction

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. We’ve simplified the technique, but have no fear—you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad. 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. We’ve simplified the technique, but have no fear—you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.
Number of Servings: 1

Ingredients

    1 cup dried brown lentils (7 oz)
    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 bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)

Directions

Bring lentils, 5 cups water, and 1/2 tsp 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.
Meanwhile, cook 1 tsp garlic in 1 Tbsp 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 tsp 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.
While rice stands, sauté onion and remaining tsp garlic in 1 Tbsp 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.
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).
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Rice and lentils can be made (but not fried) 1 day ahead and chilled.

Serves8

Number of Servings: 1

Recipe submitted by SparkPeople user JVANAM.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I actually found this recipe on Epicurious, went to track it on sparkpeople, and found exact recipe here. very yummy. has Tons of nutrients one tends to lack and is really tasty. I added extra Aji Mirasol and some smokey/hot paprika for my husband, (only likes steamed rice.) he liked this just fine. - 5/29/15

    Reply from JVANAM (5/29/15)
    Sioxkee;
    Thanks for the positive review.
    I got the recipe from the owner of a guest house outside of Lima.
    I will e-mail her your comments in the next day or three. (Great weekend ahead.)
    As for Epicurious, I hope they copied it from me. I posted it years ago.
    Now they have me curious.


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