This was our Sunday night supper this past weekend. Can you see how much we like eggs for Sunday night dinners? There is something that I find so comforting about that, though at this point, it may be that it has become something of a routine! The Dishwasher and I are particular fans of a little pile of just about anything topped with a fried or poached egg. I think we would be much happier at restaurants if more dishes came topped with an egg!
I've adapted this recipe a bit from the late Sheila Lukins in an attempt to lighten it up a little. I think next time I'll try using brown rice and a little less olive oil...something tells me it would be just fine. And I'd try fresh tomatoes here. Please don't tell the Seasonal Food Police that I used a can of tomatoes in August. I swear, I was worried some of my cookbooks were going to jump off the shelf and attack me for that! But, do try this recipe. It is just so...comforting...and just so much lighter than most comfort food! There's not a ton of spice here, just the flavors of the tomatoes, rice, peas, and sausage. The leftovers are fabulous (we should know, we are two, this recipe serves 8) and even a little more fabulous drizzled with hot sauce.
Tomato Rice with Spicy Chicken Sausage, Topped with Fried Egg
adapted from All Around the World Cookbook, by Sheila Lukins
2 Tbsp olive oil
1 medium-large yellow onion, diced
2-3 cloves garlic, pushed through a press
12 oz spicy chicken sausage (I used Al Fresco), cut into 1/4 inch cubes
2 cups long-grain white rice
1 28 oz can whole peeled plum tomatoes, drained and crushed
4 cups low-sodium, fat-free chicken broth
10 oz frozen peas, defrosted
1 Tbsp red wine vinegar
hot sauce (hot sauce)
1. Heat the olive oil in a large pot over low heat. Add the diced onions, and cook for 10 minutes, until the onions become slightly translucent. Add the pressed garlic, and cook for an additional minute or two.
2. Add the sausage, cook for an additional 8-10 minutes, until the sausage begins to brown a little.
3. Add the rice, and toast for 3 minutes, stirring the entire time.
4. Stir in the tomatoes and chicken broth. Bring to a boil, stir, and then reduce the heat to medium low. Simmer, covered, until most of the liquid is absorbed, and the rice is just slightly al dente (about 15-18 minutes).
5. Fry up the eggs to taste.
6. Add in the peas, stir thoroughly, and cook for an additional 2-5 minutes, until the peas are good and hot.
7. Season with pepper to taste. Season with a tablespoon or so of red wine vinegar, and then add a little salt if necessary. (The vinegar really enhances the flavors.)
8. Serve each mound drizzled with hot sauce, if using, and topped with a fried egg.