Baked rice and egg
7
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
All you need is 30 minutes to make this hearty one-pot wonder
Ingredients
Microwave white rice
450 g
Tomato-based salsa
375 g, (1 x 375g jar) mild variety
Vegetable mix, frozen, with peas and corn
500 g
Egg(s)
4 medium
Fresh coriander
½ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Heat the rice following the packet instructions.
2
Spray a large non-stick ovenproof frying pan with oil and heat over high heat. Cook the rice, salsa and vegetables, stirring, for 5 minutes or until heated through. Remove from the heat. Use a spoon to make 4 indents in the rice mixture. Carefully crack an egg into each indent.
3
Bake for 15 minutes or until the eggs are cooked to your liking. Sprinkle with the coriander to serve.
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