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1
Bring the rice and 4 cups of water to a boil in a saucepan over high heat.
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2
Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
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3
Place the egg into a saucepan, and cover with water by 1 inch.
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4
Cover the saucepan and bring the water to a boil over high heat.
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5
Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes.
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6
Pour out the hot water, then cool the egg under cold running water in the sink.
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7
Peel once cold.
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8
Chop the egg and set aside in a small bowl.
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9
Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
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10
Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
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11
Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
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12
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often.
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13
Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes.
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14
Break the meat up into small chunks as it cooks.
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15
Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined.
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16
Finally, gently stir in the cubes of fried potato.
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17
To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl.
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18
Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl.
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19
With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form.
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20
Repeat with remaining ingredients.
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21
Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.
