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Ingredientes
- 28 oz. can of tomato sauce
- 15 ½ oz. can of red kidney beans - drained
- 1 large tomato - diced
- 4 cloves of garlic – chopped
- 1 small onion – sliced thin
- 4 scallions – chopped
- ½ bell pepper – sliced thin
- ½ jalapeño – chopped with seed
- 2 stalks celery – chopped
- 2 tablespoons cornmeal
- ½ cup water or chicken broth
- 4 eggs – plus 2 tablespoons of water
- ¼ cup chopped Italian parsley
- 2 tablespoons olive oil
- 2 ½ cups of uncooked rice
- Spices:
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. red pepper flakes
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. brown sugar
Direcciones
- Heat a large cast iron frying pan with the olive oil.
- Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent.
- Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.
- Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce.
- Cook the sauce on low, covered loosely, for about 1 hour.
- Prepare the rice as directed.
- When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix.
- Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking.
- Prepare the eggs this way for each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 651g | |
| Recipe makes 4 servings | |
| Calories 757 | |
| Calories from Fat 120 | 16% |
| Total Fat 13.52g | 17% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 2164mg | 90% |
| Potassium 1496mg | 43% |
| Total Carbs 134.57g | 36% |
| Dietary Fiber 13.7g | 46% |
| Sugars 15.76g | 11% |
| Protein 25.06g | 40% |
