Rice with Eggs and Bell Peppers
In a saucepan, add the olive oil, add the green, yellow and red bell peppers chopped into squares, stir-fry for 2 minutes.Add the white rice and stir-fry for another minute.Add the water and the salt, stir and let it all cook until the water fully evaporates.Turn off the heat and transfer some of this rice to a small bowl. Unmold the rice on a serving plate and set aside.Now, in a skillet, add the olive oil, the sliced garlic cloves and stir-fry until slightly golden brown.Add the wheat flour and stir until combined.Add the tomato paste and the water, stir until the sauce thickens.Add the salt, the black pepper, the chili flakes, the sweet paprika and the oregano, stir well and set aside.After that, in a bowl, add the eggs and a pinch of salt, beat them well.In a nonstick skillet, add one drizzle of oil and spread it out with a brush. Once the skillet is hot enough, pour in all the beaten eggs and let them fry until the top dries out.Remove the egg from the skillet and place it on top of the rice dome we made.Next, add the tomato sauce all around the dish.Garnish with one drizzle of plain yogurt or mayonnaise.Finish by topping it with parsley to taste.Serve.
Ingredientes
Ingredients:
4 Tablespoons of Olive Oil
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
2 Cups of White Rice (240ml Cup)
600ml of Water
2 Teaspoons of Salt
Mayonnaise or Plain Yogurt to Taste
Parsley to Taste
Sauce
4 Tablespoons of Olive Oil
4 Garlic Cloves
½ Tablespoon of Wheat Flour
1 Tablespoon of Tomato Paste
300ml of Water
1 Teaspoon of Salt
1 Generous Pinch of Black Pepper
1 Pinch of Chili Flakes
1 Teaspoon of Sweet Paprika
1 Teaspoon of Oregano
Beaten Eggs
3 Eggs
1 Pinch of Salt
Modo de Fazer
In a saucepan, add the olive oil, add the green, yellow and red bell peppers chopped into squares, stir-fry for 2 minutes.
Add the white rice and stir-fry for another minute.
Add the water and the salt, stir and let it all cook until the water fully evaporates.
Turn off the heat and transfer some of this rice to a small bowl. Unmold the rice on a serving plate and set aside.
Now, in a skillet, add the olive oil, the sliced garlic cloves and stir-fry until slightly golden brown.
Add the wheat flour and stir until combined.
Add the tomato paste and the water, stir until the sauce thickens.
Add the salt, the black pepper, the chili flakes, the sweet paprika and the oregano, stir well and set aside.
After that, in a bowl, add the eggs and a pinch of salt, beat them well.
In a nonstick skillet, add one drizzle of oil and spread it out with a brush. Once the skillet is hot enough, pour in all the beaten eggs and let them fry until the top dries out.
Remove the egg from the skillet and place it on top of the rice dome we made.
Next, add the tomato sauce all around the dish.
Garnish with one drizzle of plain yogurt or mayonnaise.
Finish by topping it with parsley to taste.
Serve.
