Baked Spanish Rice with Eggs and Chickpeas
This is a delicious dish at any time of day. It’s an excellent vegetarian entrée, but you can also add chorizo or another meat. It also makes a great side dish or potluck addition. And, it’s naturally gluten and dairy free!
1 medium yellow onion, chopped
1/2 medium green pepper, chopped
2 cloves garlic minced
A generous splash of olive oil
2-3 large Roma tomatoes, chopped
3 cups broth, a strong veggie broth or chicken broth work best
1/4 cup tomato paste
1 1/2 cups white rice
1 teaspoon cumin
1 1/4 teaspoons sea salt
1/2 teaspoon paprika
¼-1/2 teaspoon chili powder
1 cup of cooked or canned chickpeas, rinsed and drained
1 cup of green peas
Preheat oven to 350F.
Heat the olive oil in a large, stove safe and oven proof pan or baking dish, over medium heat. Dutch ovens and very large skillets work well. Add the onion, green pepper, and garlic saute until the vegetable begins to soften about 3 to 5 minutes. Add the tomatoes and cook for another couple of minutes, stirring as needed. Add the broth, tomato paste, rice, and seasonings. Bring to a boil and remove from heat.
Cover the pan with the lid, or with aluminum foil, and place in the oven. Bake for 40 minutes and remove from the oven. Remove the cover and stir in chick peas and green peas. Make four indentations in the rice, crack an egg into each one, and carefully return to the oven. Bake for another 10 minutes, or until eggs are set. Enjoy!