Ingredients

1 tbsp / 15 mL olive oil, divided

olive oil, divided

2 oz / 60 g diced Spanish chorizo

diced Spanish chorizo

1 cup / 210 g Spanish Rice /see Advanced Preparation below/

Spanish Rice /see Advanced Preparation below/

1 tbsp / 15 mL chicken broth /approx./

chicken broth /approx./

2/3 cup / 150 g Burnbrae Farms Liquid Whole Eggs, well shaken

Burnbrae Farms Liquid Whole Eggs, well shaken

Garnish Chopped tomatoes, diced roasted red peppers and chopped fresh parsley

Chopped tomatoes, diced roasted red peppers and chopped fresh parsley

Directions

1. Heat half the oil small cast iron skillet set over medium-low heat; add chorizo and sauté until golden. Transfer to bowl; hold warm. Add rice to same skillet with a splash of chicken broth to moisten and reheat gently.
2. Meanwhile, scramble eggs in a separate small skillet until softly set.
3. Pile scrambled eggs onto rice. Scatter chorizo, tomatoes, roasted peppers and parsley over top.

Tips

• If small skillets for serving are unavailable, transfer warm rice, scrambled eggs and garnishes to a serving bowl instead.
• For a gourmet touch, top bowls with cooked shrimp and/or baby peas.
• Add crumbled feta for a pop of colour and tang.

Advance Preparation

Ingredients

Spanish Rice:

1/4 cup / 50 mL

olive or vegetable oil

1 1/2 cups / 375 mL

each diced onion and red peppers

3 cups / 750 mL

parboiled long grain rice

4 tsp / 20 mL

each minced garlic and smoked paprika

5 1/2 cups / 1.125 L

chicken broth

Directions

1. Preheat oven to 350°F (180°C). Warm oil in a Dutch oven with a tight fitting lid; add onion and peppers and sauté for 2 minutes. Add rice, garlic and paprika; stir for 1 minute or until well coated. Pour in broth. Bring to a boil.
2. Cover and transfer to oven. Bake for 25 minutes or until liquids have been absorbed. Let stand for 5 minutes. Fluff with fork. Taste and adjust salt as needed. Spread out on a tray to cool quickly. Makes 10 cups (2.5 L) or 10 portions.