Almond Rice Picadillo w/ Eggs

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Almond Rice Picadillo w/ Eggs

Makes 6 servings

1 cup chopped onions
1 clove garlic, crushed
2 tbsp olive oil
1 cup ground Flanigan Farms Almonds, Slivered (see note below)
1 can (16 oz) stewed tomatoes
½ cup dry red wine
¼ cup raisins
¼ chopped ripe olives
1 tbsp capers
Salt and pepper to taste
3 cups hot cooked rice
6 eggs
Sliced bananas & orange sections for garnish with sprigs of cilantro or parsley.

Use heavy saucepan to cook the onions and garlic in the olive oil until golden.
Add the almonds. Stir and cook until lightly browned.
Add the tomatoes, wine, raisins, olives, and capers. Mix well. Simmer for 10 minutes.
Add salt and pepper to taste.

Spoon rice into shallow 1½ quart-baking dish. Pour hot sauce over rice.
With tablespoon, make six indentations in rice, break one egg into each.
Cover and bake at 350ºF for 10 to 15 minutes or until eggs are at desired firmness.
Garnish with the banana slices and orange sections etc.

Note: Almonds may be ground in food processor, using on/off cycle for a few seconds.
Use blanched slivered almonds, or if you prefer, natural sliced almonds.

Ingredients:

Almonds, Slivered