Delicious Rice Using Pantry Staples

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Heat a large pan over medium heat and add the olive oil.
2. Finely chop the onion and roughly chop the garlic.
3. Add the onion and garlic to the hot pan and stir for 3 to 4 minutes, until the onion is translucent. Add the paprika and thyme and mix quickly. Add the finely grated tomatoes, season with sea salt and black pepper, stir, then simmer without stirring.
4. When the grated tomato has slightly thickened, after about 3 to 4 minutes, add the vegetable broth and raise the heat to high. When it boils, add the rice and drained, rinsed white beans. Stir once, then simmer without stirring.
5. After 9 to 10 minutes, when most of the broth is absorbed but plenty remains, lower the heat to low-medium. Add the frozen peas and eggs, making a small well in the rice for each egg. Season the eggs with sea salt and black pepper, cover, and simmer for 3 to 5 minutes until the rice is cooked and the egg whites are set. Remove from the heat.
6. Serve straight from the pan or transfer to dishes, topped with chopped fresh parsley.

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