Cook rice along with carrot and corn and a pinch of salt until tender. Set aside.
If using dry soy granules or TVP, soak them in hot water for 10~15 minutes. Drain and squeeze out the excess water and keep ready. Skip this step if using frozen soy granules.
Heat 1tbsp oil in a pan, add onion and garlic. Cook till onion turns translucent. Add soy granules and cook for 7~8 minutes, stirring occasionally until lightly browned.
Add the tomato paste/ puree and cook for another 5~6 minutes.
Season with salt and pepper. Add the chopped eggs, olives, cilantro/ parsley and raisins. Mix well and turn off the heat.
To Assemble: Lightly grease a small bowl. Place a layer of rice and pack it in with the back of a spoon. Place some of the soy mixture and top it with some more rice.
Place a plate on top of the bowl and carefully flip it and remove it to reveal the layered Arroz Tapado. Enjoy!!