Directions:
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Stir in the rice for 1 minute. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, for 8 minutes.
- Stir in the tomatoes, cover and simmer until most of the liquid is in the chorizo and peas, cover and cook for 5 minutes more.
- In a large nonstick skillet, heat the remaining 2 tablespoons olive oil. Fry the eggs to desired doneness. Divide the rice among 4 bowls, top each with a fried egg and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.52 Kcal (2104 kJ) | ||
| Calories from fat | 227.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.25g | 39% | |
|---|---|---|---|
| Cholesterol | 188.84mg | 63% | |
| Sodium | 831.49mg | 35% | |
| Potassium | 620.81mg | 13% | |
| Total Carbs | 53.3g | 18% | |
| Sugars | 6.03g | 24% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 15.02g | 30% | |
| Vitamin C | 24.5mg | 41% | |
| Iron | 4.3mg | 24% | |
| Calcium | 88.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 124.95 Kcal (523 kJ) | ||
| Calories from fat | 56.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 39% | |
|---|---|---|---|
| Cholesterol | 46.95mg | 63% | |
| Sodium | 206.75mg | 35% | |
| Potassium | 154.36mg | 13% | |
| Total Carbs | 13.25g | 18% | |
| Sugars | 1.5g | 24% | |
| Dietary Fiber | 1.2g | 19% | |
| Protein | 3.74g | 30% | |
| Vitamin C | 6.1mg | 41% | |
| Iron | 1.1mg | 24% | |
| Calcium | 22.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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