From craving to table
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Set aside.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté for 4-5 minutes until softened.
- 3
Add the diced tomatoes (with juices), smoked paprika, cumin, salt, and black pepper. Cook for another 2 minutes.
- 4
Stir in the rice and cook for 1 minute, coating it with the tomato mixture.
- 5
Pour in the water or chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
- 6
While the rice is cooking, heat 1 tablespoon olive oil in a separate skillet over medium heat. Add the sliced plantains and fry until golden brown on both sides (about 2-3 minutes per side). Remove and drain on paper towels.
- 7
In the same skillet, fry the eggs sunny-side up until the whites are set but yolks are still runny.
- 8
To assemble, divide the tomato rice among four bowls. Top each with fried plantains and a fried egg. Garnish with chopped parsley and serve immediately.