1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 cup white rice
2-1/4 cups chicken broth
14.5 oz. can diced tomatoes
5 ounces cooked chorizo, chopped
1/2 cup frozen peas
4 large eggs
Chopped parsley, for sprinkling
DIRECTIONS
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Stir in the rice for 1 minute. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, for 8 minutes.
Stir in the tomatoes, cover and simmer until most of the liquid is absorbed, about 10 minutes. Stir in the chorizo and peas, cover and cook for 5 more minutes.
In a large nonstick skillet, heat the remaining 2 tablespoons olive oil. Divide the rice among 4 bowls, top each with a fried egg and sprinkle with parsley.
*Rachael Ray magazine, December/Janurary 2009
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