Spanish Scramble Skillets

This unique Latin-inspired twist on fried rice with eggs makes for a hearty entrée.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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4 tsp / 20 ml	olive oil
1/2 cup / 125 ml	diced Spanish chorizo, red pepper, and onion
1 cup / 250 ml	parboiled, long grain white rice
1	clove garlic, minced
1/2 tsp / 2 ml	smoked or sweet paprika
2 cup / 500 ml	sodium-reduced chicken broth
1 carton / 500 ml	Egg Creations Fat Free Original, well shaken
Garnishes	chopped tomatoes, diced roasted red peppers and chopped fresh parsley

Heat half the oil in a large nonstick skillet set over medium heat; add chorizo, onion and peppers and sauté until golden. Stir in rice, garlic and paprika until well combined. Add broth and bring to a boil; cover and simmer for 15 minutes or until all the liquid is absorbed. Cover and let stand while preparing eggs.
Heat remaining oil in a separate medium skillet set over medium heat. Add eggs; cook, without stirring for 3 minutes. Continue to cook, stirring, for 2 to 3 minutes or until softly set.
Divide rice between four serving bowls. Pile scrambled eggs onto rice. Scatter tomatoes, roasted peppers and parsley over top (if using).

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.