Peruvian Rice and Lentils (Tacu Tacu)
45 mins (cooking 45)
8 ingredients
8 servings
Gourmet May 2009, 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.

Categories:  <-60-mins , lentil , side-dish , pasta,-rice-and-grains , rice , peruvian , beans , south-american , time-to-make ,
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Serving Size (226.01 g)
Servings 8
Amount per Serving
Calories 98.06 Calories from Fat 99.81
% Daily Value *
Total Fat 11.09g 136.52%
Saturated Fat 0.82g 32.96%
Trans Fat 0.29g %
Cholesterol 0.0mg 0.0%
Sodium 8.58mg 2.86%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 6.43mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried brown lentils, finely chopped garlic, long-grain white rice