This is an easy breakfast or brunch recipe that you can put in the oven while you take care of everything else. It is even easier if you have leftover rice. Make sure your eggs are at room temperature or your casserole will take longer to bake.
We had this for breakfast along with some tomatillo salsa, sliced avocado, refried black beans, fruit and tortillas. All of this with a beautiful view of the bay. Vacations are great!
Arroz al Horno con Huevos (Rice Casserole with Eggs)
2 teaspoons olive oil
2 teaspoons unsalted butter
½ medium white onion, finely chopped
1 cup long-grain white rice
¾ teaspoon ground cumin
2 cups chicken or vegetable broth
Salt, to taste
4 large eggs, at room temperature
¾ cup shredded Manchego cheese (or Monterey Jack cheese)
Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, heat the oil and butter over medium heat. Add the onion and cook until softened. Add the rice and cumin, stir and cook until the rice begins to brown. Add the broth and salt. Bring to a boil and then reduce to a simmer. Cook until the rice is tender (about 20 minutes).
In a square baking dish, add the rice and spread evenly. Make 4 indentations into the rice and add an egg in each, making sure not to break the yolk.
Sprinkle the cheese over the top and place the baking dish in the oven. Bake until the eggs are set and the yolks are still soft (about 12 – 15 minutes depending on your oven).
Carefully scoop out each egg portion on a plate and serve.
NOTE: I used left over rice for this recipe. Since the rice was a bit cold, I placed it in the oven for about 5 minutes to warm it up.