Rice with bean “leche” and ox eye
ingredients
leftovers
1 can peeled sliced tomatoes 1 can beans in brine 1 tbsp olive oil 1/2 pk onion 1 handful frozen corn 1/2 pk zucchini 1 pinch dried oregano, black pepper, salt
rice
120 g round grain rice 120 ml water
Ox eye
2 pcs egg 2 tsp olive oil 1 pinch salt, black pepper, ground sweet paprika 1 bunch fresh chives for garnish
steps
1. Heat the oil in a saucepan. Chop the onion finely and fry in the hot oil until golden brown. 2. Next, add the tin of tomatoes to the pot. Season with pepper, salt and dried oregano. Stir and let it cook for a while and after a few minutes add the drained beans, cover and continue to cook. 3. Wash and cut the zucchini into smaller cubes and add to the pot with the corn. Let it boil until the Vegetable Recipes are soft and then set aside. 4. Meanwhile, cook the rice. First rinse it thoroughly under running water. Pour into a saucepan and cover with water 1:1. Cook until soft over low heat. 5. When both the rice and the lecho are ready, prepare the eggs. Heat a little oil in a frying pan. When the oil is hot, turn down the heat under the pan and one by one, pour the little pouches into the pan, season with salt and pepper and sprinkle lightly with paprika. Bake until the egg white is set, but you can leave the yolk a little runny. 6. Finally, mix the rice with the bean mixture and put on a plate. Add the ox eye to each serving and finally just sprinkle with chopped fresh chives and serve as prepared. 7. GOOD TASTE!!!