Eggs On Spanish Rice
|Long-grain rice||2 Cup (32 tbs), cooked|
|Tomato paste||6 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Butter||2 Teaspoon, melted|
|All purpose flour||2 Teaspoon|
Arrange rice in layer on bottom of well-greased baking dish.
To make the Spanish sauce, combine tomato paste, water, onion, salt, bay leaf, and cloves in a saucepan.
Cook and stir over medium heat for 10 minutes or until well blended and hot; remove bay leaf and cloves.
Blend in the butter and flour; cook and stir until mixture is smooth and thickened.
Make 6 hollows or indentations in the rice and break an egg into each indentation.
Pour the sauce over eggs and rice.
Bake at 350°F (175°C) for 15 to 20 minutes or until eggs are firm but not hard.