Spanish · Dinner
Rice with Roasted Peppers and Eggs
Bomba rice simmered in saffron-infused vegetable stock with roasted red peppers, sweet onion, and garlic, finished with a soft-fried egg and fresh parsley. The rice absorbs smoky paprika and roasted pepper sweetness; the runny yolk enriches each bite.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
562Calories
17.1gProtein
19.2gFat
75.4gCarbs
6.8gSugar
4.2gFiber
657mgSodium
186mgChol
3.5gSat Fat
547mgPotassium
75mgCalcium
3.4mgIron
0.5mcgVitamin B12
95mgVitamin C
vegetarian
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
Thinly slice garlic, finely chop onion and parsley. Slice roasted red bell pepper into strips. Warm vegetable stock with saffron steeping.
2
Sweat
Heat half the olive oil in a saucepan over medium heat. Sweat onion and garlic for 3 minutes until soft and translucent.
3
Bloom
Stir smoked paprika into the saucepan and cook over medium heat for 30 seconds until fragrant and deepened in color.
4
Simmer
Add bomba rice to the saucepan, pour in warm saffron stock, season with salt, and simmer uncovered over medium-low heat for 16 to 18 minutes until tender. Fold in roasted pepper strips in the last minute.
5
Fry
Heat remaining olive oil in a nonstick pan over medium-high heat and fry the egg for 2 to 3 minutes until white sets and edges turn golden, keeping yolk runny.
6
Plate
Spoon rice onto a plate, slide the fried egg on top, and scatter parsley over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g bomba rice (or other short-grain paella rice)
- 240ml240ml vegetable stock
- 22 roasted red bell pepper (about 70g)
- 22 large eggs
- 4 cloves4 cloves garlic
- 60g60g onion
- 1 tsp1 tsp smoked paprika
- a pinch of saffron threads
- 30ml30ml olive oil, divided
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
