- Servings: 2
1 Tbsp olive oil
1/2 tsp achiote seeds
1 large (or 2 small) cloves garlic
1 small tomato, chopped (optional)
2 cups leftover rice, somewhat dried out
2 heaping tablespoons chopped cilantro
salt and pepper
lime wedges and hot sauce for serving
Place the achiote seeds and oil in a heavy skillet, and heat over a medium flame. As the oil warms, it will take on color from the seeds. When the oil is very hot (but not smoking) and reddish from the achiote, fish the seeds out and discard them.
Drop the chopped garlic in the hot red oil, and stir quickly as they sizzle. Turn the flame up if needed. When they're lightly browned, add the tomato and fry until the heat comes back up and the tomato softens but doesn't break down (barely a minute or so). Add the rice and cilantro. Stir frequently with a spatula or spoon, breaking up the rice clumps and coating each grain with the garlicky red oil (without mashing them too much). Season to taste with salt and pepper. When the rice is well-oiled and heated through, remove to two plates.
Quickly fry the eggs as you like them, and slide one on top of each plate of rice. Season with a few shakes of hot sauce, a squirt of lime, and additional salt and pepper.