New This Month

Spanish Rice with Ground Beef and Eggs

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Linda Pugliese


  • 1 can (28 ounces) whole peeled plum tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chuck
  • 1 green bell pepper, coarsely chopped (about 1 3/4 cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 large white onion, 1/8 cut into rings, remainder chopped
  • Coarse salt
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups long-grain white rice
  • 1 1/4 cups low-sodium chicken broth or water
  • 4 large eggs


  1. Drain tomatoes, reserving juices; pulse in a food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep ovenproof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, chopped onion, and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes.

  2. Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Top with sliced onion; serve immediately.

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