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Peruvian Rice and Lentils (_Tacu Tacu_)

4.8(21)

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.

by Lillian Chou·published 2009-04-14

Open original recipe

Servings

Makes 8 (side dish) servings

Total time

45 min

Calories / serving

—

Ingredients (7)

serves

1 cup dried brown lentils (7 ounces)
7 1/4 cups water, dividedwater
2 teaspoons finely chopped garlic, dividedgarlic
6 tablespoons vegetable oil, dividedvegetable-oil
1 cup long-grain white ricewhite-rice
1 small red onion, finely choppedred-onion
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

Instructions (5 steps)

01Bring 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.
02Meanwhile, 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.
03While 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.

04Heat 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).