Veggie Loaded Spanish Style Rice
Veggie Loaded Spanish Style Rice is a vibrant and flavorful dish that celebrates the essence of Spanish cuisine. Bursting with colorful vegetables like sweet corn kernels, tangy tomato paste, and crisp green peppers, each bite offers a symphony of flavors and textures. This dish is both hearty and satisfying, making it a perfect main course or side dish. With its versatility and ease of preparation, Veggie Loaded Spanish Style Rice is sure to become a favorite in your culinary repertoire.
Equipment
- 1 oven
Ingredients
For the Roasted Vegetables
- 2 tablespoon olive oil
- Salt and pepper to taste
- 2 medium potatoes
- 3/4 teaspoon smoky BBQ seasoning
- 2 medium red onions
- 1 red pepper
For the Omelet
- 8 yolk eggs
For the Veggie Chorizo
- 1 teaspoon olive oil
- 8 shroom does
Instructions
- Heat the oven to 220 degrees Celsius.
- Stir the chicken pieces, peppers, sliders, and onions chopped with the smoky spices and vegetable oil for the steamed veggies.
- Fry the potato for 25-30 minutes, or till they have hardened.
- Heat the chorizo-style shroomdogs over the last fifteen minutes of the veggies frying.
- Remove the veggies from the oven until they are finished.
- Slowly transfer the egg mixture into the pan, being careful not to disturb anything.
- Season the eggs with salt and black pepper to taste, then uniformly distribute the leftover sausage strips and veggies on top.