1. Beat eggs in large bowl with whisk until frothy. Add lemon juice. 2. Heat chicken broth in stockpot until it lightly boils. Ladle out 1 cup broth and set aside. 3. Turn up heat for the broth, until boiling. Add rice, cover, reduce heat to low and cook for 10 minutes. 4. Meanwhile, slowly pour the reserved hot broth into the egg-lemon mixture while beating until frothy. 5. When rice is done cooking (will be slightly firm) Slowly add egg-lemon-broth mixture, while stirring constantly, to avoid curdling the eggs. 6. Add oregano, parsley, pepper, and Tabasco. 7. Continue cooking for 20-30 minutes on medium-low heat, stirring frequently, until thickened to desired consistency. 8. Check seasonings and adjust to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
