Arroz Tapado (Peruvian Stuffed Rice)

Place the eggs in the pot and cover them with part of the water. Once it reaches a boil, cook for 10 minutes; then remove them, let them cool slightly, peel, and chop. The yolks should be fully set, with no soft center.

In the same pot, heat one quarter of the oil and cook one fifth of the garlic for 30 seconds, just until fragrant. Add the rice, the remaining water, and part of the salt; once it boils, reduce the heat to low, cover, and cook for 15 to 17 minutes, until the liquid is absorbed and the grains are cooked but separate. Turn off the heat and let it rest covered for 5 minutes, then fluff gently.

While the rice cooks, finely chop the onion. Heat the remaining oil in the skillet and cook the onion for 5 to 6 minutes, until soft and translucent with lightly browned edges. Add the remaining garlic, the ají panca paste, and the tomato paste; cook for another 2 minutes, stirring, until the mixture looks deep red, glossy, and concentrated.

Increase to medium-high heat and add the ground beef, cumin, black pepper, and the remaining salt. Cook for 7 to 9 minutes, breaking up the meat with the spoon, until it is well browned with no pink spots and the juices have reduced enough to leave the filling moist rather than watery.

Reduce the heat and fold in the raisins, olives, and chopped egg. Stir for 1 minute, just until evenly distributed and heated through; when you drag the spoon across the bottom, the filling should leave a brief trail before settling back together. Remove from the heat so it stays juicy.

While the rice is still warm, fill a small bowl about one third full and press it gently against the bottom. Add a generous layer of filling, cover with more rice, and press only enough to hold the shape. Unmold onto the plate and serve right away: if the rice holds its shape while staying fluffy and the center remains juicy, it came out exactly right. Time to eat! 😌