Name: Peruvian Rice and Lentils (_Tacu Tacu_)
Cook time: 20 min
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")

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 notes

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