International > Spanish > Rice

Spanish Arroz con Huevo Recipe

Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1 teaspoon of paprika
- Salt and pepper to taste
- 4 eggs
- Fresh parsley for garnish

Special equipment needed:
- Large skillet with lid

Step-by-step instructions:

1. Rinse the rice in cold water and drain well.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
4. Add the chopped bell peppers and tomato and sauté for another 5 minutes.
5. Add the rice to the skillet and stir to coat with the vegetables.
6. Add the water, paprika, salt, and pepper to the skillet and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
8. Simmer for 20-25 minutes until the rice is cooked and the water is absorbed.
9. While the rice is cooking, fry the eggs in a separate skillet until the whites are set and the yolks are still runny.
10. Serve the arroz con huevo in bowls, topped with a fried egg and fresh parsley.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 42g
Protein: 9g
Sodium: 240mg
Fiber: 3g

Substitutions for ingredients:
- You can use brown rice instead of white rice for a healthier option.
- If you don't have bell peppers, you can use any other vegetables you have on hand, such as zucchini or mushrooms.
- You can use smoked paprika instead of regular paprika for a smoky flavor.

Variations:
- Add cooked shrimp or chicken to the arroz con huevo for a protein boost.
- Add a can of drained and rinsed black beans to the skillet for a vegetarian option.
- Top the arroz con huevo with avocado slices for a creamy addition.

Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Use a fork to fluff the rice after it's cooked to prevent it from becoming mushy.
- Don't stir the rice while it's simmering to prevent it from becoming sticky.

Storage instructions:
Store any leftover arroz con huevo in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the arroz con huevo in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the arroz con huevo in colorful bowls for a vibrant presentation.

Garnishes:
Garnish the arroz con huevo with fresh parsley or cilantro.

Pairings:
Serve the arroz con huevo with a side of black beans or a simple green salad.

Suggested side dishes:
Black beans, green salad

Troubleshooting advice:
- If the rice is still undercooked after 25 minutes, add a splash of water and continue simmering until it's cooked through.
- If the rice is too dry, add a splash of water and stir to combine.

Food safety advice:
Make sure to cook the eggs until the whites are set to prevent the risk of salmonella.

Food history:
Arroz con huevo is a traditional Spanish dish that is typically served for breakfast or brunch.

Flavor profiles:
Savory, slightly spicy, and hearty.

Serving suggestions:
Serve the arroz con huevo with a cup of coffee or tea for a comforting breakfast or brunch.

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Region: Spanish

Taste: Savory, Rich, Creamy, Aromatic, Earthy