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Rice Casserole with Eggs |
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Serves: 4 Print this Recipe(Arroz al Horno con Huevos) Category: Egg Dishes Unusual and inventive egg dishes are a specialty of the Mexican kitchen. Serve this rice and baked egg casserole for a late breakfast or brunch. The rice may be a bit crusty around the edge of the pan. That's good; most people like that part! Room-temperature eggs are called for in this recipe because they will bake more evenly and faster than cold eggs. Sliced avocados and salsa are perfect to serve with the casserole. A fresh fruit cup is a refreshing starter for the meal. 2 teaspoons olive oil 2 teaspoons unsalted butter 1/2 medium white onion, finely chopped, (about 1/2 cup) 1 cup long-grain white rice 3/4 teaspoon ground cumin 2 cups canned fat-free reduced-sodium chicken broth 1/2 teaspoon salt, or to taste 4 large eggs, at room temperature 3/4 cup shredded Monterey Jack cheese 1. Preheat oven to 350°. In a deep skillet with an ovenproof handle, heat the oil and butter, over medium heat. Add the onion and cook, stirring, until the onion is softened, about 3 minutes. Add the rice and cumin. Cook, stirring frequently, until the rice starts to color, about 3 to 4 minutes. Add the broth and salt. Stir to combine the ingredients. 2. Cover the skillet with aluminum foil and bake until the liquid is absorbed and the rice is tender, about 20 minutes. Remove the pan from the oven and uncover. 3. With a spoon, make 4 circular indentations in the rice. Break 1 egg into each hollow. (It's perfectly okay for the whites to run together.) Sprinkle cheese over the top, leaving the yolks showing, and return the pan to the oven. 4. Cook, uncovered, until the whites of the eggs are set and the yolks are still soft, 10 to 12 minutes. Carefully scoop a portion of rice with 1 egg on top for each serving. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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