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Baked rice and egg

Baked rice and egg

7
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: salad of mixed leaves.

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