El Rancho Eggs With Rice

READY IN: 1hr 5mins
Recipe by **Mandy**

This is a nice simple dish to put together, I usually scale this down to serve one when hubby's not home for dinner and eat straight from the dish, it's a great healthy one dish meal, could even be a fancy brekky if you like.

Top Review by bluemoon downunder

A very tasty and quick-to-prepare week-night meal. I halved the recipe for just two of us, so there's some left over for another meal for one. The only changes I made were to use my Vegetable Stock Recipe #135453 instead of water, and to add 2 cloves of finely minced garlic. Made for 1-2-3 Hit Wonders 2008.

Ingredients Nutrition

Directions

  1. Break the broccoli into small pieces and rinse well, place into a greased casserole and add the rice, crumbled stock cubes, seasonings & capsicum.
  2. Carefully pour the boiling water over & stir gently, cook uncovered at 180.C for approx 30-40 mins or until the rice has absorbed the liquid, stirring occasionally.
  3. Make 5-6 depressions into the surface of the rice mixture and break an egg into each, scatter with cheese and return to oven until eggs are set & cheese melted.

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