Egg Crusted Baked Rice with Vegetables | Arroz con Costra de Verduras
Ingredients
- 2 1/2 cups vegetable broth 600 ml
- 1/4 tsp saffron threads 0.17 grams
- 1/4 cup extra virgin olive oil 60 ml
- 1 medium onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 red bell pepper (finely chopped)
- 1 green bell pepper (finely chopped)
- 2 tomatoes (finely grated)
- 1 cup short grain rice 190 grams
- 1 cup cooked chickpeas (canned or jarred) 170 grams
- 4 eggs
- 1 tbsp chopped parsley 4 grams
- sea salt & black pepper
Instructions
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Add the broth into a saucepan, pinch in the saffron, and heat with a medium heat
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At the same time, heat a 12-inch (30 cm) ovenproof pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion, garlic, and bell peppers, and mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the grated tomatoes, and season with salt & pepper, mix together and then simmer
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Once the grated tomatoes have slightly thickened, about 4 minutes, add in the rice and chickpeas, gently mix together until well mixed, then grab the simmering broth and gently pour into the pan, give it one final mix so everything is evenly distributed, and simmer
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In the meantime, crack the eggs into a bowl, add in the parsley, and season with salt & pepper, whisk together
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After simmering the rice for 8 to 10 minutes and you can see a lot of the broth has been absorbed but there is still some broth left, turn off the heat, and pour the whisked eggs over the rice, making sure to coat the entire surface
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Add the pan into a preheated oven at 200°C / 400°F for 8 to 10 minutes or until the eggs are just cooked through and create a crust on top, then remove from the oven and cover with a cloth
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After a couple of minutes, uncover the pan and serve the rice, enjoy!
Recipe Notes
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