Recipe

Mexican Rice Recipe

	Breannam / All my dishes 11 months, 3 weeks ago in the cookbook ' the wholefood cookbook' by pamela westland Prep:20m Cook:60m Servings:4	Breannam
	tomatoe

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Ingredients

1 tbsp sunflower oil

2 medium onions, peeled and sliced

1 red pepper, cored, seeded, chopped

225g brown rice

600 ml chicken stock

8 small tomatoes, skinned, quartered

1 sm avocado, stoned, peeled, cut into 1cm chunks

4 eggs

4 tbsp plain unsweetened yogurt

2 table spoons chopped corriander leaves, or finely snipped chives, to garnish

salt and pepper

Directions

heat oil and fry onion and pepper over moderate heat for 3 min, stirring frequently. stir in rice and cook for 1 min. stir in stock and bring to boil.

cover pan and simmer for 40 min

add tomatoes and avocado, stirring in carefully to avoid breakage. cover and simmer for 5 min.

beat eggs with yogurt and season with salt and pepper. pour over rice and fork it over and over. cook until eggs are just set. garnish. serve at once

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