iberia rice with eggs

Name: Iberia Rice with Eggs
Prep time: 5 min
Cook time: 15 min
Yield: 1
Cuisine: American
Ingredients: - 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

8 Pinches 1 Photo

Catherine Cappiello Pappas

Amityville, NY

Updated on Mar 11, 2014

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

Rate

prep time 5 Min

cook time 15 Min

method Rice Cooker

yield 1 serving(s)

Ingredients

- 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

How To Make iberia rice with eggs

Step 1

Prepare 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.
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