Today I've been having one of those off days. I couldn't get out of bed this morning, and when I finally did, I didn't even make my bed! If you know how I live, you know that this is not okay and that I might be ill... I also painted my nails twice and messed them up both times, and I attempted to make home fries for breakfast and burnt the onions to a black crisp. I also have not done any of my homework that is due tomorrow because I've been too busy "productively procrastinating." Then again, there's nothing productive about messed up nail polish and a burnt breakfast. You get the picture; it's just been one of those days. So, because my day has been extremely unsuccessful (on so many levels), I decided to keep my dinner simple yet somewhat experimental. I came across a recipe (that I can't even find, go figure) that appeared to be something like Arroz a la Cubana, and this is my version of it. In others words, it's a less authentic Cuban rice recipe with a little twist, courtesy of yours truly. I'm not sure what to call it, and I don't have the creative juices right now to come up with a name. However, what I do know is that it comes with a fried egg on top, and I live by the fact that everything is better with a fried egg. I'm even known to make salads topped with fried eggs. Also, the best thing to do with leftover stuffing from the holidays is warm it up and put a fried egg on it. You're welcome. So, thank the Dear Lord Baby Jesus this dinner was a success because it was probably the only thing I did right today. Arroz a la Cubana to the rescue!
Ingredients:
- 1/2 cup white rice
- 1 tbsp butter
- 1 cup chicken stock
- 1/4 cup tomato sauce
- 1 egg
- 1 to 2 tbsp crumbled feta
- S&P
Directions:
Toss the rice into a pot with a small pat of butter and saute until the rice begins to toast and turn golden brown. Then, add the stock and simmer until the rice is cooked through and there is no stock left in the pot. Once the rice is done, stir in another small pat of butter. I would say that last part is optional, but we all know everything is bettah with a little mo' buttah!
Warm up the tomato sauce and fry one egg until the yolk is at your preferred state of runny-ness. If you really love fried eggs and aren't worried about the extra calories, I recommend doing two eggs. If you are worried about calories but want extra protein, I recommend one egg and one egg white.
Finally, spoon some rice into a bowl, followed by the sauce and fried egg(s). Top with feta cheese, and add S&P to taste. The feta cheese is what adds that little something extra to this dish. I love the zingy punch in the mouth that it delivers accompanied with the richness of the egg yolk. Goat cheese would work really well, also.
You can't go wrong with this recipe. It is so easy and delicious. Enjoy!
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