Iberia Rice with Eggs

Catherine Cappiello Pappas


This is a delicious meal that is sure to satisfy breakfast, lunch or dinner!

☆☆☆☆☆ 0 votes
5 Min
15 Min
Rice Cooker


2 cups uncooked iberia rice
¼ cup iberia olives – sliced
1 tsp. iberia hot sauce
9 oz. box of frozen spinach – thawed
1 cup tomato sauce
2 tablespoons olive oil
2 eggs
leftover potato wedges
your favorite breakfast toast
grated romano or parmesan cheese for the rice - if desired


1Prepare the rice as directed.

Heat a large frying pan with the olive oil; add the tomato sauce, sliced olives, rice, hot sauce and toss until thoroughly heated through and set aside.

Heat a small frying pan with a tablespoon of olive oil and add two tablespoon of thawed chopped spinach; spread around. Top the spinach with the two eggs cook until set and then gently flip for a second or two.

Serve with your favorite toast, left over potatoes if you have any and a good cup of coffee.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy