SunRice

Middle Eastern Rice with Chilli & Eggs

I am using:

Prep time

15min

Cook time

60min

Try out this Middle Eastern rice recipe for a simple and delicious lunch idea! This dish combines tomato, chilli and eggs with rice for a tasty dish!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ⅔ cup SunRice White Medium Grain Rice (rinsed)

  • 1 cup Water

  • 2 tbsp Olive Oil

  • 1 Brown Onion

  • 2 clove Garlic (crushed)

  • 1 Long Fresh Red Chilli (finely chopped)

  • 1 Large Red Capsicum (quartered, thinly sliced)

  • 2 tsp Sweet Paprika

  • 2 tsp Cumin (ground)

  • 1 tsp Coriander (ground)

  • tsp Dried Chilli Flakes

  • 2 can Can Cherry Tomatoes (400g can)

  • 4 Eggs

  • ½ cup Fetta

  • 1 tbsp Dukkah

  • 4 Flatbread (warmed)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Middle Eastern Rice with Chilli & Eggs

Method

  • Preheat oven 180°C fan forced. Lightly grease 4 x 2 cup capacity heatproof ramekins and place on a baking tray. Place rice and water in a small saucepan. Bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the water. Stand without removing the lid for 5 minutes. Stir with a fork to separate the grains. Spoon rice into base of each ramekin.

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Stir with a fork to separate the grains. Spoon rice into base of each ramekin. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Heat the oil in a non-stick frying pan over medium heat. Add onion, garlic and fresh chilli, cook for 6-8 minutes or until soft. Stir in capsicum, cook for 5 minutes or until capsicum softens. Stir in paprika, cumin, coriander, dried chilli and cook for 2 minutes or until aromatic.

  • Add the tomatoes, bring to the boil. Simmer for 8 minutes or until sauce thickens slightly. Spoon evenly over the rice. Use the back of a spoon to make an indentation in the centre of each. Crack an egg into each indentation. Cover with a sheet of baking paper then tightly with foil. Bake for 10-15 minutes or until eggs are cooked to your liking. Crumble over feta, sprinkle with dukkah and serve with flat bread.

    Tip: Dukkah is a dry mix of roasted nuts, seeds and spices finely blended together. You will find it in the spice section of the supermarket. Once opened, store in the fridge to keep fresh.

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