By Brooke Bamforth
Rinse 1 cup of rice under cold water until the water runs clear. Set aside.
Finely chop 1 medium onion and set aside. Dice 2 medium tomatoes and set aside.
In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced tomatoes to the onions and cook until the tomatoes are soft and the mixture is slightly thickened, about 5 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the rinsed rice to the tomato-onion mixture and stir to coat the rice in the tomato and oil.
Pour in 2 cups of water, bring to a boil, then reduce the heat to low. Cover the pot and let the rice cook for 15 minutes or until the liquid is absorbed and the rice is tender.
While rice is cooking, heat a non-stick pan over medium heat and prepare 4 sunny-side-up eggs. Season with a pinch of salt and pepper. Cook until the whites are set, about 3-4 minutes.
Once the rice is done, fluff it with a fork and serve it onto plates. Top each serving of rice with a sunny-side-up egg.
Garnish with extra black pepper or fresh herbs if desired and serve hot.
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This Main Course Rice Dishes Egg Dishes recipe is ready in 30 minutes and features eggs, onion, tomato and other delicious ingredients. Contains 350 calories total.
Rinse 1 cup of rice under cold water until the water runs clear. Set aside.
Finely chop 1 medium onion and set aside. Dice 2 medium tomatoes and set aside.
In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced tomatoes to the onions and cook until the tomatoes are soft and the mixture is slightly thickened, about 5 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the rinsed rice to the tomato-onion mixture and stir to coat the rice in the tomato and oil.
Pour in 2 cups of water, bring to a boil, then reduce the heat to low. Cover the pot and let the rice cook for 15 minutes or until the liquid is absorbed and the rice is tender.
While rice is cooking, heat a non-stick pan over medium heat and prepare 4 sunny-side-up eggs. Season with a pinch of salt and pepper. Cook until the whites are set, about 3-4 minutes.
Once the rice is done, fluff it with a fork and serve it onto plates. Top each serving of rice with a sunny-side-up egg.
Garnish with extra black pepper or fresh herbs if desired and serve hot.
Calories per Serving: 350
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