Active Time

　　20 min

　　Total Time

　　45 min

　　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.

　　

Ingredients

Makes 8 (side dish) servings

　　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")

　　

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).

　　

What to drink:

Step 5

Concha y Toro Terrunyo

　　Casablanca Valley Sauvignon Blanc '07

　　Cooks' notes:

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