Hearty Rice Bowl with Roasted Tomatoes, Bacon & Spinach
This rice bowl is packed with flavor, texture, and nutrition. It's perfect for breakfast, lunch, or dinner.
Author: 5 Minutes for Mom
Ingredients
3/4cupcooked brown rice
10cherry or grape tomatoes
1cupbaby spinach leavespacked
1green onion sliced
2strips baconcooked and crumbled
2teaspoonsolive oildivided
1large egg
1tablespoonParmesan cheese
1tablespoonchopped Italian parsleyoptional
Pinchof salt and pepper
Instructions
Preheat your oven to broil.
Pour the rice into a medium size bowl, and spread it out.
In a small bowl, toss the tomatoes in one teaspoon of the olive oil and a pinch of salt and pepper.
Line a small baking sheet with crumpled up foil, which helps the tomatoes not roll around.
Pour the tomatoes on top of the foil, and place the pan under the broiler.
Cook for 4-5 minutes or until the tomatoes are lightly charred. Be sure to rotate the pan every 60 seconds or so.
Remove the pan from the oven and set aside.
Add another teaspoon of olive oil to a small skillet over medium-high heat.
Add most of the green onion, reserving some for the top.
Saute the green onion for about 60 seconds, add the spinach, and cook until just wilted, which will only take about 60 seconds. Season with a pinch of salt and pepper.
Remove the greens from the pan and add them to the top of the rice.
Return the skillet to the heat, and cook your egg.
While the egg cooks, arrange the roasted tomatoes and bacon on top of the rice.
When the egg is cooked to your liking, slide it out of the pan and on top of the rice bowl.
Sprinkle the egg with a pinch of salt and pepper.
To finish the dish, sprinkle with the remaining green onion, Parmesan cheese, and chopped parsley.