Savory Arroz con Leche with Grilled Squash, Poached Egg, and Chimichurri
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Category
Entrees
Ingredients
- ¼ cup parsley, minced
- 1 Tbsp. oregano, minced
- 1 scallion, minced
- ½ tsp. kosher salt
-
¼ tsp. The Spice Hunter Coarse Black Pepper
- Juice of ½ lime
- ½ cup olive oil
- 1 tsp. canola oil
- 1 cup onion, ¼” dice
- 1 cup short grain rice
- 6 cups chicken stock
-
1 Tbsp. The Spice Hunter Mexican Seasoning
- 1 tsp. kosher salt
-
½ tsp. The Spice Hunter Coarse Black Pepper
- 1½ cups milk
- 1 medium green squash, halved lengthwise, grilled, cut 1 inch bias cuts
- 4-6 eggs, poached
Chimichurri:
Rice:
Toppings:
Directions
For the chimichurri
Combine all ingredients and set aside.
For the rice
Add oil to a medium saucepan over medium heat and sauté onions for 3 minutes or until golden brown. Add rice to the pan and continue to sauté for an additional 2-3 minutes or until the rice starts to brown slightly. Add chicken stock, spice, salt, and pepper to the pan. Bring to a simmer, cover, and cook for 30 minutes. While continuously stirring, add milk and cook for an additional 5 minutes. Remove from heat.
For the poached eggs
Fill a medium sauce pot with water about 2 inches high. Season water with a teaspoon of white vinegar and bring to a slow simmer over a medium-low heat. Crack each egg into a small ramekin and gently drop each egg into the hot water for 5 minutes, do not stir. Remove eggs using a slotted spoon and transfer to a plate with paper towel to drain.
To serve
Spoon rice into a wide, shallow bowl and top with grilled squash, chimichurri, and a poached egg.
