Arroz de Tomate Breakfast Bowl

Ingredients

• 1 cup Arborio Rice
• 1 14.5 oz can Canned Diced Tomatoes
• 1/2 each Onion
• 2 cloves Garlic
• 2 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 each Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 large Eggs
• 2 tbsp Fresh Cilantro

Instructions

1. 1Heat 2 tablespoons of olive oil in a medium saucepan over medium heat, about 350°F (175°C).
2. 2Add the 1/2 onion, cut into small pieces, and the 2 cloves of garlic, minced. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
3. 3Add the 1 cup of Arborio rice to the saucepan. Cook, stirring constantly, for 1 minute until the edges of the rice grains look slightly translucent.
4. 4Pour in the 1 14.5 oz can of diced tomatoes (undrained) and the 2 cups of vegetable broth. Add the 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 15-20 minutes. The rice is done when it is tender and has absorbed most of the liquid. Remove and discard the bay leaf.
6. 6While the rice is simmering, poach the 2 large eggs. To do this, bring a small saucepan of water to a gentle simmer over medium heat, about 180°F (82°C). Carefully crack each egg into the simmering water and cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
7. 7Divide the cooked tomato rice evenly between two serving bowls.
8. 8Carefully place one poached egg on top of the rice in each bowl. Sprinkle the 2 tablespoons of fresh cilantro, chopped, over the top of each bowl.
9. 9Serve immediately.

Related Guides