Sunwhite

Baked Paella-Style Rice with Eggs

This is a classic Spanish dish but with a bit of a twist – instead of the customary seafood, it uses eggs and chicken as the protein source.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 2 tbsp Olive Oil

  • 400 g Skinless Chicken Thigh Fillets (cut into 3cm pieces)

  • 1 Beef Sausage (thinly sliced)

  • 1 Brown Onion (finely chopped)

  • 1 Red Capsicum (finely chopped)

  • 1¼ cup Sunwhite Medium Grain Rice

  • 3 clove Garlic (crushed)

  • 2 tsp Mild Paprika

  • 1 tsp Dried Oregano

  • 1½ cup Tomato Purée

  • 3 cup Chicken Stock

  • 4 Eggs

  • ⅓ cup Frozen Peas (frozen)

  • ¼ cup Flat-Leaf Parsley

  • Lemon Wedges And Crusty Bread (to serve)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Method

  • Begin by preheating your oven to 220°C/200°C (fan-forced). In a large, deep ovenproof frying pan over high heat, heat up half of the oil. Cook the chicken and beef sausage, turning occasionally, until they're beautifully browned for about 3-4 minutes. Once done, remove them from the pan.

  • Now it's time to add a touch of flavor! Heat up the remaining oil in the same pan over medium-high heat. Add in the onion and capsicum, and stir them around for 3-4 minutes until the onion is softened. Next, add the rice, garlic, paprika, and oregano, and stir for 1 minute until fragrant.

  • Now it's time to add a touch of flavor! Heat up the remaining oil in the same pan over medium-high heat. Add in the onion and capsicum, and stir them around for 3-4 minutes until the onion is softened. Next, add the rice, garlic, paprika, and oregano, and stir for 1 minute until fragrant.

  • After 15 minutes, remove the dish from the oven and crack the eggs over the rice mixture. Cover again with the lid and return it to the oven for another 8-10 minutes or until the rice is tender, and the egg whites are set.

  • While waiting, get your peas ready. Place them in a heatproof bowl, cover with boiling water, and let them stand for 2 minutes or until tender. Drain the peas and scatter them over the rice with parsley. Serve with lemon wedges and crusty bread for a truly delightful meal.

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