Vegetable Rice Bowl with Egg and Spinach

1Rinse the rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. In a medium saucepan, combine the rinsed rice (1 cup) and 2 cups of water (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice (1 cup) is tender and the water (2 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes.

2In a large skillet, melt 2 tablespoons of butter (2 tablespoons) over medium heat. Add the chopped onion (1) and sauté until translucent, about 3-4 minutes.

3Add the diced bell pepper (1) and continue to sauté for another 3-4 minutes until softened.

4Stir in the chopped spinach and diced tomato (1), cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened. Season with salt and pepper to taste.

5In a separate pan, cook the eggs (2) to your liking (scrambled, fried, or poached). If scrambling, beat the eggs (2) in a bowl and pour them into a heated non-stick skillet, stirring gently until cooked through.

6Fluff the cooked rice (1 cup) with a fork and divide it among serving bowls. Top each bowl with the sautéed vegetable mixture and a cooked egg.

7Serve warm and enjoy your delicious Vegetable Rice (1 cup) Bowl with Egg and Spinach.