Serves 4-6 Prep 10 min Cook 20 min Ready 30 min
I know some of my fellow Zarumeños may think “where is the peanut butter”? The traditional way involves adding peanut butter to the onions and serving over rice with a steak, but my family had a little bit of a different take. Since we weren’t huge fans of peanut butter, my Spanish dad started toping the dish with a fried egg (like any good Spaniard would!)
Now, I can’t imagine it any other way, the fried egg pulls the whole dish together and really makes it feel like breakfast.
1 large white onion
2 cups of white rice (long or short grain)
2 cups of graded monterey jack cheese
1 teaspoon of white sugar
1 tablespoon of salt
1 teaspoon of pepper
1 teaspoon of parsley
2 tablespoons of salted butter
2 tablespoons of olive oil
over easy eggs (optional)
1. Thinly slice 1 large white onion & spread them out in a pan.
2. Fill the pan up with water – just enough to cover the onions & add 2 tablespoons of butter, 2 tablespoons of olive oil , 2 teaspoons of salt, 1 teaspoon of pepper and 1 teaspoon of dried parsley.
3. Let simmer on medium heat until most of the water is evaporated and the onions are fork tender.
1. In a pot, add 2 cups of rice, 4 cups of water and 1 teaspoon of sugar.
2. Turn the heat on high, leave the lid off until the water boils. Once it boils, turn the heat down to low and cover. Let cook for 20 mins and turn off heat. Let sit for ten mins before serving.
On a plate - serve a generous portion of white rice, top with onions and sprinkle a handful of cheese (or two!)
Optional but VERY recommended – add an over easy egg on top of the cheese.