Tacu Tacu
Ingredients
- 1 cup Mahatma® White Rice
- 8 tbsp vegetable oil, divided
- 1 cup chopped onions
- 1 can (15 oz) pinto or navy beans, drained and rinsed
- 2 cloves garlic, minced
- 2 tsp aji amarillo paste
- 1 tsp salt
- 1 tsp black pepper
- 3 tsp cumin
- 2 tsp oregano
- 4 eggs
- 2 small avocados, sliced
- 1/4 cup pickled red onions
- Cilantro leaves, for garnish
Instructions
Tacu-Tacu shows that pantry staples, such as Mahatma® White Rice and beans, are both diverse and delicious – even if they are leftovers!
Step 1
Prepare rice according to package directions; set aside.
Step 2
Meanwhile, heat 2 tbsp vegetable oil in large skillet set over medium heat; cook onions for 3 to 5 minutes or until softened. Add beans, garlic, aji amarillo paste, salt, pepper, cumin and oregano; cook for 3 to 5 minutes or until fragrant.
Step 3
Combine cooked rice with bean mixture. Divide mixture evenly into four portions.
Step 4
Heat 2 tbsp oil in 8-inch nonstick skillet set over medium heat; add 1 portion of the rice mixture to skillet. Press down to flatten evenly into 1/2-inch thick patty. Cover and cook for 8 to 10 minutes or until bottom is golden and crisp. Turn off heat; remove lid. Gently run spatula around edge; shake skillet to loosen bottom. Hold large flat plate upside down over skillet. Carefully, yet quickly, invert cake in skillet onto plate (cake should be browned-side up). Repeat with remaining oil and rice mixture.
Step 5
Meanwhile, heat 2 tbsp oil in medium skillet set over medium heat; fry eggs sunny-side up. Arrange egg and avocado slices over rice cakes; scatter pickled red onions over top. Garnish with cilantro.
Recipe Tip
Serve with sliced steak, shrimp, or fried plantains.
Recipe video
Reheat but Reinvent
Tacu-Tacu shows that pantry staples are not only diverse but delicious! There’s something to be said about recipes that repurpose leftovers to make a meal that is just as – dare we say more? – tasty! To reduce food waste without getting bored, cultures around the globe have adapted creative ideas to reinvent leftovers.
– Arancini: If you have any velvety risotto, roll it up and deep fry it! Whip out your air fryer and make some Arancini with Arroz Rojo – crunchy on the outside yet gooey on the inside,
– Kitchen Sink Soup: As the name implies, you can toss everything but the kitchen sink into this African-inspired soup! Along with any half-open jars or slightly old vegetables, this soup is particularly easy if you’re tossing in leftovers — no need to sauté! Drop even more of your favorite vegetables for a thicker stew-like soup.
– Fried Rice: As rice is prevalent in Asian cuisine, getting creative is crucial. Actually, it is thought that the Chinese brought the practice of frying leftover rice to Peru: this Arroz Chaufa is just another way to vamp up last night’s meal!
These are just a few of the delicious dishes that demonstrate that pantry staples – both delicious and diverse – will never be boring as long as you have the right recipe!
Even More Meatless Meals
With meals this satisfying, you certainly won’t miss meat! Simply swap in vegetable broth to make this traditional Mexican Rice vegetarian. Whether you’re trying Meatless Monday, Meatless Fridays, or eat meatless everyday, there’s no shortage of satisfying, filling meals!
