Peruvian Fried Beans & Rice (Tacu-Tacu)

Tacu-Tacu, or Peruvian Fried Beans & Rice, is a classic Latin American dish for using up leftovers. Combine cooked rice and beans to form a patty, season with McCormick Gourmet™ Organic Peruvian Seasoning and fry in a skillet. Top with sunny-side up egg for a perfe...

Tacu-Tacu, or Peruvian Fried Beans & Rice, is a classic Latin American dish for using up leftovers. Combine cooked rice and beans to form a patty, season with McCormick Gourmet™ Organic Peruvian Seasoning and fry in a skillet. Top with sunny-side up egg for a perfectly Peruvian finish.

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5m
PREP TIME
20m
COOK TIME
335
CALORIES
10
INGREDIENTS

Servings: 4

Ingredients

  • 1/4 cup vegetable oil, divided
  • 1/2 cup finely chopped onion
  • 1 tablespoon seeded and finely chopped serrano pepper
  • 3 cloves fresh garlic, minced
  • 1/2 cup original chicken stock
  • 1 can (15 1/2 ounces) canary beans, drained and rinsed substitution Substitutions available
    • pinto beans, drained and rinsed
  • 2 cups cooked white rice
  • 4 teaspoons McCormick Gourmet™ Organic Peruvian
  • Fried egg, (optional)
  • Chopped fresh cilantro, (optional)

INSTRUCTIONS

  • 1 Heat 2 tablespoons of the oil in a large deep skillet on medium heat. Add onion and pepper, cook and stir 2 minutes or until onions are softened. Stir in garlic; cook 1 to 2 minutes. Add stock; bring to boil.
  • 2 Add beans to skillet; cook 5 minutes or until softened. Using a fork or potato masher, mash the beans to form a slightly chunky paste. Stir in cooked rice and Peruvian Seasoning. Form mixture into a large oval patty using a rubber spatula.
  • 3 Add remaining 2 tablespoons oil to pan. (You may need to carefully lift the patty to allow some oil underneath.) Cook 2 to 3 minutes per side or until golden brown. Serve with fried egg on top and garnish with cilantro, if desired.

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