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Peruvian Rice and Lentils (Tacu Tacu)

4.8

(21)

Image may contain Plant Food Produce Vegetable Bean and Lentil
photo by Marcus Nilsson

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.

Cooks' notes:

Rice and lentils can be made (but not fried) 1 day ahead and chilled.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 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 bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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).

  2. What to drink:

    Step 5

    Concha y Toro Terrunyo
    Casablanca Valley Sauvignon Blanc '07

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