Spanish Baked Rice with Paprika Fried Eggs and Tomatillo

Spanish Baked Rice with Paprika Fried Eggs and Tomatillo

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 20, 2018.
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Ingredients

Baked Rice

  • ½ red onion
  • 1 cup jasmine rice
  • 1 Tbsp sazon spice blend
  • 1½ cups water
  • ½ tsp salt
  • 1 punnet cherry tomatoes
  • ½ punnet baby capsicums
  • 75g baby kale

Eggs

  • 4 eggs
  • ½ tsp sweet paprika

To serve

  • 100g veggie tomatillo sauce
  • 3 Tbsp coriander

Steps

  1. Preheat oven to 220°C. Set aside a medium baking dish (measuring about 20 x 20cm) Finely dice onion.
  2. Combine onion, rice, sazon spices, water and salt in baking dish and mix well. Place cherry tomatoes on top and wrap tightly with foil. Bake for 25 minutes.
  3. While rice cooks, thinly slice capsicums and roughly chop kale. Set aside. When rice has 5 minutes remaining, heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium heat.
  4. Crack eggs into pan, one by one, season and sprinkle with paprika. Cook for 4-5 minutes, until whites are set, yolk is runny and edges are becoming crispy. Cover pan with a lid to help eggs cook, if desired. Remove eggs from pan, sprinkle with paprika and set aside.
  5. When rice has cooked, fluff up with a fork and fold through capsicums and kale. Season to taste.
  6. To serve, divide baked rice between bowls and top with fried eggs and tomatillo sauce. Sprinkle with coriander leaves.

Nutritional Information

Energy 2317 kj
554 kcal
Protein 20.4g
Carbohydrate 80.1g
Fat 17.9g