Peruvian Stuffed Rice Timbale

Name: Peruvian Stuffed Rice Timbale
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Méditerranéenne
Ingredients: 400g long-grain white rice; 500g ground beef (or beef-pork mix); 1 medium onion, finely chopped; 3 cloves of garlic, crushed; 80g pitted black olives, coarsely chopped; 3 hard-boiled eggs, peeled and sliced into rounds; 4 fresh eggs (for fried eggs); 2 ripe tomatoes, de-seeded and diced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika (or pimentón); 1/2 teaspoon turmeric powder (optional, for rice color); 2 tablespoons vegetable oil; Salt and freshly ground black pepper; 1 chicken broth (700 ml, for cooking rice); Fresh flat-leaf parsley, chopped, for garnish

By Marie Lefebvre · Updated August 10, 2026

A classic Peruvian dish: a rice timbale enveloping a generous core of spiced ground meat, black olives, and hard-boiled eggs. Demoulded at the table and topped with a golden fried egg, it's a spectacular and comforting family dish that transcends generations.

Prep⏱️ 15 min

Cook🔥 5 min

Servings👥 2 servings

Difficulty📊 Very Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

2 servings

400g long-grain white rice
500g ground beef (or beef-pork mix)
1 medium onion, finely chopped
3 cloves of garlic, crushed
80g pitted black olives, coarsely chopped
3 hard-boiled eggs, peeled and sliced into rounds
4 fresh eggs (for fried eggs)
2 ripe tomatoes, de-seeded and diced
1 teaspoon ground cumin
1 teaspoon sweet paprika (or pimentón)
1/2 teaspoon turmeric powder (optional, for rice color)
2 tablespoons vegetable oil
Salt and freshly ground black pepper
1 chicken broth (700 ml, for cooking rice)
Fresh flat-leaf parsley, chopped, for garnish

🛍️ Recommended tools

🥗Saladier en verreSee on Amazon →🥬Essoreuse à saladeSee on Amazon →🔪Mandoline cuisineSee on Amazon →

Amazon affiliate links

🎬 Original video

Directions

1
Cook the rice: In a saucepan, heat 1 tablespoon of oil and sauté 1/4 of the chopped onion for 2 minutes. Add the rice, turmeric, salt, then pour in the hot broth. Cover and cook over low heat for 18 minutes until completely absorbed. Let rest for 5 minutes, then fluff with a fork.
2
Prepare the filling: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sauté the remaining chopped onion and crushed garlic for 3-4 minutes until tender and translucent.
3
Add the ground meat to the skillet and brown, breaking it up with a spatula, about 6-7 minutes. Season with salt, pepper, cumin, and paprika.
4
Add the diced tomatoes, reduce heat, and let simmer 5 minutes to concentrate flavors. The filling should remain lightly moist but not liquid.
5
Gently fold in the chopped black olives and hard-boiled egg slices. Mix gently, adjust seasoning, then remove from heat.
6
Assemble the timbales: Lightly oil 4 individual bowls or ramekins (or a large bowl for a family version). Press a first layer of rice into the bottom (about 1/3 of the bowl's height).
7
Place a generous filling of ground meat in the center, then cover entirely with a second layer of rice. Gently press to compact.
8
Cook the fried eggs in a skillet with a drizzle of oil over medium heat until the white is set but the yolk still runny.
9
Demould each timbale by turning the bowl directly onto the serving plate. Give a gentle tap on the bottom to aid demoulding.
10
Immediately top each timbale with a fried egg, sprinkle with chopped parsley, and serve without delay.

💡 Chef's Tip

The secret to a successful arroz tapado lies in the rice texture: it should be slightly sticky to hold its shape, not too dry. If your rice is over-fluffed, add a small pat of butter before moulding. For demoulding, run a knife along the bowl's sides before turning – the timbale will demould perfectly and retain its lovely shape.