From craving to table
Instructions
- 1
Step 1: In a medium saucepan, combine white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.
- 2
Step 2: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- 3
Step 3: Add minced garlic and diced red bell pepper to the skillet. Cook for another 3-4 minutes until the peppers are slightly softened.
- 4
Step 4: Stir in the can of diced tomatoes, paprika, cumin, salt, and pepper. Cook for 5-7 minutes until the mixture is slightly thickened.
- 5
Step 5: Push the tomato mixture to the side of the skillet and crack the eggs into the empty space. Cook the eggs sunny-side-up until the whites are set but the yolks are still runny.
- 6
Step 6: Divide the cooked rice among serving bowls. Top each bowl with the tomato and pepper mixture, then place a sunny-side-up egg on top.
- 7
Step 7: Garnish with chopped parsley and serve the Spanish rice bowls with lemon wedges on the side.
- 8
Step 8: Enjoy your delicious Spanish rice bowl with eggs!