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Epicurious
Gourmet

Peruvian Rice and Lentils (Tacu Tacu)

By Lillian Chou

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.

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