Rice with tomatoes
4 tablespoons Soya Soya Oil (60 ml)
1 onion chopped into small cubes
3 cloves of chopped garlic
½ cup tomato paste (120 g)
2 cans of chopped peeled tomatoes (800 g)
1 cup white rice type 1 (210 g)
3 cups of water (750 ml)
1/3 cup sliced black olives (50 g)
1/3 cup sliced black olives (50 g)
3 cups water (750 ml)
1/3 cup sliced green olives (50 g)
1/2 cup cooked skinned chickpeas (95 g)
Chopped parsley to taste
3 eggs
Finishing
100 g yellow tomatoes cut into 4
Fresh White Cheese or Ricotta to taste
Basil leaves
Rice with tomatoes: In a saucepan, sauté the onion in the Soya Soya Oil until translucent. Add the garlic and, when golden, add the tomato extract and let it caramelize well. Mix with the chopped peeled tomatoes, cook for a few minutes and add the rice, half the water, lower the heat and cook. Use the other half of the hot water if necessary, until the rice is cooked. Mix in the olives, chickpeas and chopped parsley. Break the eggs over the rice and leave to cook.
Finishing: finish with the chopped yellow tomatoes, the cheese of your choice and the basil leaves. Serve immediately.
Tip: if you need to, cover the pan when you add the eggs to cook them faster.
