3 cups uncooked white rice
3 eggs
3 tablespoons unsalted butter, melted
1/2 teaspoon dried oregano
1 teaspoon dried basil
2/3 cup salsa
2 tablespoons white sugar
3 1/2 cups water
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons dried oregano (freshly ground black pepper)
1 cup chopped figs
1/4 cup chopped green onions
1/8 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder with rosemary (optional)
1 (10 ounce) can chopped green olives
1/2 cup chopped fresh parsley
1 dash crushed red pepper flakes
Place rice into a shallow bowl. Reserve 8 cups for the purpose of this recipe.
Drink melted butter in 1 cup measure of water and stir into rice. Bring to a boil. Reduce heat to low and cook about 5 minutes, stirring constantly. Reduce heat to medium and cook about 8 minutes, stirring constantly.
Place eggs in a saucepan. Cover and bring to a boil, over low heat, stir eggs into rice. Remove from heat and stir in sugar, water, onion powder, salt, oregano (freshly ground black pepper) and figs. Reduce heat to medium and cook about 20 minutes, stirring frequently.
Turn heat to medium. Add vinegar, onion, garlic powder, parsley, green onions, and garlic powder with rosemary (optional). Cook about 5 minutes, stirring constantly. Mix rice mixture well and continue cooking about 5 minutes total. Mix in olive mixture, parsley, green onions, garlic powder and rosemary (optional).