Spicy Spanish rice with fried eggs

Ingredients:

• 2 tbsp. basmati rice
• 1/4 cup coarsely chopped olives
• 1/2 cup black beans
• 1/2 cup diced tomatoes
• 1 red bell pepper
• 1 poblano pepper
• 1 jalapeño pepper
• 1 serrano pepper
• 1 ear of corn, peeled
• 1 tbsp. l. canola oil
• 1 onion, diced (about 1 cup)
• 1/2 yellow bell pepper, seeded, thawed and diced
• 1 chayote, peeled, seeded and diced
• 1 teaspoon of salt
• 1 tsp crushed black pepper
• 1/2 tsp cayenne pepper
• 6 cloves of crushed garlic
• 1/3 cup chopped fresh cilantro leaves
• 5 cups chicken broth
• Eggs, for serving

Preparation:

1. Preheat an outdoor grill or oven grill to high temperature.
   
   Place the red peppers, poblano peppers, jalapeños, serranos, and corn on the grill or under the broiler in the oven. Roast, turning frequently, until the peppers are blistered and the corn is lightly browned. The smaller peppers will be done first.
   
   Once they're cooked, transfer them to a small paper bag and seal. Let the peppers sweat and cool, then remove the seeds and skins and dice them. Cut the corn kernels off the cob. Place the corn and peppers in a small bowl and toss to combine.
2. Heat oil in a large Dutch oven over medium-high heat. Add the onion, yellow bell pepper, and chayote. Cook until caramelized. Season with salt and black and cayenne pepper. Add the garlic and rice and cook for 3-4 minutes.
3. Pour in the chicken broth, cover the pan, and cook for 10 minutes. Add the peppers and corn, olives, black beans, and tomatoes. Cook until the rice is tender, about 6-8 minutes. Turn off the heat, add cilantro, and season with additional spices, if desired.
4. Transfer to a serving bowl and serve immediately, topping each serving with a fried egg.