I haven't been cooking since our kitchen was ripped out a couple of weeks ago. It has yet to be put back together. The stove is now finally connected again, but washing pans in the (newly painted, easily scratched) bathtub is a drag, so we've had almost a month of restaurant take-out.
Of course, if you have to live on take-out, Harlem is not a bad place to be. We order from Floridita a lot. Their asopao makes me irrationally happy, and I could eat their yellow rice all day long. Just perfect.
This morning, unable to take it anymore, I finally had to cook, and improvised this omelette around some of that precious leftover yellow rice from Floridita. I figured, the Japanese make rice omelettes, why shouldn't there be a Cuban version? The result was one of those greater-than-the-sum-of-its-parts moments. Simple, but heavy on the mmmmmmmm factor, and it got our day off to a very nice start.
Ingredients:
Nonstick cooking spray or vegetable oil
1/3 cup chopped chorizo
1 cup leftover yellow rice, brought to room temperature
handful of chopped Italian parsley
1 small carton original eggbeaters
2 T grated Parmesan cheese
1 slice Muenster cheese, chopped into small dice
Heat a saute pan over medium heat. Coat the pan with cooking spray or oil, and saute the chorizo until it starts to brown slightly. Lower the heat to low, add the rice and saute until heated through. Add the parsley and stir to combine. In a separate bowl mix together the eggbeaters an Parmesan cheese. Raise the heat to medium. Pour the egg mixture over the rice and scatter the Muenster cheese over the top. Cook until the eggs are just barely set. Fold in half and serve.
Serves 2
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