Steps
- Season 300g of finely diced beef chuck with salt and pepper. Brown in a little vegetable oil in a skillet over medium-high heat, then remove.
- Soften ½ finely chopped red onion in the same skillet over medium heat. Add 2 minced garlic cloves for 1 minute, then 1 finely diced carrot for 2 minutes.
- Stir in 1 chopped tomato, ½ teaspoon of ground cumin, and 1 tablespoon of ají panca paste. Cook for a few minutes.
- Return the beef. Add 1 bay leaf and 250ml of water. Simmer over medium heat until the beef is tender and the filling is moist but not runny.
- Remove the bay leaf. Stir in 60g of sliced pitted black olives and 2 chopped hard-boiled eggs.
- Press half of 450g of warm cooked long-grain white rice into bowls. Add the filling and remaining rice, press gently, and unmold onto plates.