Prep 10 mins
Cook 30 mins
This recipe has been adapted from traditional Spanish rice recipes to form my own and combined with the idea of the Japanese traditional dish of hot rice eaten with a raw egg and mixed together. I don't go quite so extreme with the egg, but keep the yolk runny so you get a similar feel.
- 2 cups white rice, washed
- 1 1⁄3 cups onions, chopped
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups chicken broth
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon coriander
- 1 teaspoon salt
- 2 -4 cups canned black beans, drained and rinsed
- 4 -6 eggs
- Wash your rice in cool water, swishing until it becomes cloudy, drain with a fine mesh colander, and repeat 2-3 times. Let sit while you chop your onions and garlic. Clean rice tastes much better! Trust me. It also honors Japanese cooking precepts.
- Once you're done chopping melt the butter in a large, preferably heavy bottomed pot with your olive oil. This will help prevent your butter from burning. Once butter is melted add the onions and garlic and saute for 2 minutes, stirring occasionally, or until onions start to become translucent and the garlic fragrant.
- Add the rice and stir to coat with the oil/butter. Add spices and salt, stir to coat. Add your chicken broth and bring to a low boil, then cover, reduce to a simmer. When water is mostly absorbed add your black beans and re-cover. Cook in total for approximately 10 to 15 minutes or until liquid is absorbed and rice is tender.
- When rice is just about done cook your eggs.
- Serve rice in bowls, top with a "sunny side up" egg. Break the yolk and mash inches I recommend adding a little Tabasco sauce.
- Last step, gnosh! Presto! Simple, quick, ethnic vegetarian comfort food!