Golden Rice Bowls

Ingredients

• 2 Tbsp butter
• 1 small yellow onion
• 2 cloves garlic
• 2 cups uncooked jasmine rice
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1/8 tsp cinnamon
• 1 whole bay leaf
• 3 cups chicken broth
• 2 Tbsp olive oil
• 16 oz bag spinach
• To taste salt and pepper
• 6 large eggs

Directions

1. Start with the rice, since it needs the most time. Cut the onion into small dice and finely chop the garlic. In a medium pot over medium-low heat, cook the onion and garlic in the butter until the onion turns soft and translucent, 3-5 minutes. Stir in the dry rice, turmeric, cumin, and cinnamon, then continue cooking for about 3 minutes so the grains and spices can toast. You’ll hear a little crackle as they cook; stir frequently so nothing catches on the bottom of the pot.
2. Pour in the chicken broth and add the bay leaf. Cover the pot and raise the heat to high. Once it reaches a vigorous boil, lower the heat to low and simmer for 20 minutes. After 20 minutes, turn off the burner and leave the covered pot alone for another 20 minutes, without lifting the lid or stirring. When that final 20 minutes is up, use a fork to gently fluff the rice.
3. As the rice gets close to finished, make the spinach. Mince a clove of garlic and put it in a very large pot with the olive oil. Cook over medium heat for 1-2 minutes, just until the garlic softens and smells good. Add the fresh spinach and cook for about 3 minutes, only until it wilts. Season with salt and pepper to taste. Fry six eggs.
4. For each bowl, spoon in about one cup of warm rice, add 1/2 cup of the sautéed spinach, and finish with a fried egg on top. Hot sauce is a good little boost here, too.