Cheesy Spinach and Tomato Rice Bowl

Ingredients

• 1 cup rice, uncooked
• 2 cups water, for cooking rice
• 2 eggs, large
• 2 cups spinach, fresh
• 1 cup cherry tomatoes, halved
• 1/2 cup cheddar cheese, shredded
• 2 tablespoons olive oil, for cooking
• Salt and pepper, to taste

Steps

1. Rinse the rice under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 18 minutes.
2. While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
3. Add the cherry tomatoes and cook until they start to soften, about 2-3 minutes.
4. Stir in the spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper.
5. In another small pan, heat the remaining tablespoon of olive oil and fry the eggs sunny-side up or to your liking.
6. Once the rice is done, fluff it with a fork and divide it into two bowls. Top each bowl with the cooked spinach and tomatoes, an egg, and sprinkle with cheddar cheese.