Spanish Rice Sunny Side Up

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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