Cook the white rice as usual and set aside.
In a hot pan with oil, fry the meat until golden brown. Add the onion, garlic, chopped chili (without veins and seeds), paprika, tomato, pepper, and salt to taste. Once cooked, remove from heat and add the chopped hard-boiled eggs and chopped olives, mixing well.
Presentation: In an individual mold or bowl, layer rice, then a layer of filling, and again a layer of rice. Press each layer firmly and unmold onto a plate. Garnish by sprinkling chopped parsley over the rice.
