Brown rice and veggies may not seem especially exciting at first. (There's a reason you don't see the combo on Instagram too often.) But even with the most basic ingredients, presentation can take a meal from OK to oh wow! This is a vegetarian version of arroz tapado, a classic Peruvian dish that typically involves layers of rice and ground beef. Get cooking and then just watch the "likes" come in as you enjoy! 

13 Ingredients

  • 1 cup brown rice
  • 2-3 tablespoons olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 scallion, diced
  • 1 carrot, diced
  • 1 tablespoon tomato paste
  • Salt
  • Pepper
  • 1 clove garlic, minced
  • 1/2 cup frozen green peas
  • 1/2 cup frozen corn
  • 1/4 bunch parsley, chopped


<ol> <li>In a bowl, add rice and cover with cold water. Let sit for 20 minutes. Rinse and drain rice, then prepare according to package instructions.&nbsp;</li> <li>In a large pan over medium-high heat, add 2 tablespoons olive oil, onion, pepper, scallion, and carrot. Sauté until onions becomes translucent. Add tomato paste, salt and&nbsp;pepper to taste, garlic, peas, and corn, and stir until evenly combined. Cook for another 5 minutes.</li> <li>Line a bowl with plastic wrap for assembly.&nbsp;Add rice&nbsp;about 1/3 up the bowl, and pack it in tight. Fill center with veggie mix, then top with remaining rice. Be sure to tightly pack each layer.&nbsp;</li> <li>Place a serving plate over the bowl as if it were a lid. Holding bottom of bowl and plate over the top, flip bowl. Remove&nbsp;bowl delicately, allowing filling to release and retain its shape at the same time. Remove plastic wrap. Garnish with any extra veggies and drizzle with olive oil.</li></ol>

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