Savory Arroz con Leche with Grilled Squash, Poached Egg, and Chimichurri
¼ cup parsley, minced
1 Tbsp. oregano, minced
1 scallion, minced
½ tsp. kosher salt
¼ tsp. The Spice Hunter Coarse Black Pepper
Juice of ½ lime
½ cup olive oil
1 tsp. canola oil
1 cup onion, ¼” dice
1 cup short grain rice
6 cups chicken stock
1 Tbsp. The Spice Hunter Mexican Seasoning
1 tsp. kosher salt
½ tsp. The Spice Hunter Coarse Black Pepper
1½ cups milk
1 medium green squash, halved lengthwise, grilled, cut 1 inch bias cuts
4-6 eggs, poached
For the chimichurri, combine all ingredients and set aside.
For the rice, add oil to a medium saucepan over medium heat and sauté onions for 3 minutes or until golden brown. Add rice to the pan and continue to sauté for an additional 2-3 minutes or until the rice starts to brown slightly. Add chicken stock, spice, salt, and pepper to the pan. Bring to a simmer, cover, and cook for 30 minutes. While continuously stirring, add milk and cook for an additional 5 minutes. Remove from heat.
For the poached eggs, fill a medium sauce pot with water about 2 inches high. Season water with a teaspoon of white vinegar and bring to a slow simmer over a medium-low heat. Crack each egg into a small ramekin and gently drop each egg into the hot water for 5 minutes, do not stir. Remove eggs using a slotted spoon and transfer to a plate with paper towel to drain.
To serve, spoon rice into a wide, shallow bowl and top with grilled squash, chimichurri, and a poached egg.