Tampa Sunshine Rice & Egg Bowl

Old-School Comfort with a Coastal Swagger

Every culture has a version of rice and eggs. It’s the humble duo that gets us through long days, short paychecks, and Sunday cravings. But in Tampa Bay, we don’t just settle for basics — we season them, sear them, and give them a little seasoning and sparkle.

Inspired by Spanish arroz con huevo, this dish is a nod to the Cuban kitchens of West Tampa, the Caribbean touches of Sulphur Springs, and the smoky Southern sass from the Gulf Coast. In our version, seasoned rice gets dressed up with:

• seared kielbasa (or longaniza, if you're keeping it Caribbean),

• sweet peas and carrots,

• earthy mushrooms,

• colorful Marconi peppers,

• and bold Cajun spices.

  
  

Then — like all good things in Tampa — it gets crowned with a glorious sunny-side-up egg, because everything's better with a golden halo on top.

We call it the Tampa Sunshine Rice and Egg Bowl — a skillet-full of comfort, culture, and confidence.

Serve it for brunch, dinner, or those in-between moments when you want to impress with very little stress. It’s easy, elevated, and unmistakably Tampa glam.

Tampa Sunshine Rice and Egg Bowl

Serves: 4 Time: 35 minutes

What You'll Need:

• 2 tbsp olive or neutral oil

• 1 cup smoked kielbasa, sliced (or Dominican longaniza for flair)

• 1 cup sliced mushrooms

• 1 carrot, thinly sliced

• ½ cup sweet peas

• ½ cup sliced Marconi or red bell peppers

• 2 scallions, sliced (white and green parts separated)

• 3 cups cooked seasoned yellow rice

• 1 tsp smoked paprika

• ½ tsp chili powder

• 1 tsp Cajun seasoning

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

• 4 eggs, cooked sunny-side up

• Garnish: scallion tops, hot sauce drizzle, or aioli swipe

Directions:

1. Get it sizzling: In a large skillet, heat 1 tbsp oil over medium-high. Add kielbasa and sear until golden. Remove and set aside.

2. Sauté the color: Add mushrooms, carrots, peppers, and scallion whites. Cook until softened and lightly caramelized.

3. Bring on the rice: Add rice, peas, and kielbasa back in. Season generously with spices. Stir and toast the rice for 3–5 minutes until everything’s golden and fragrant.

4. Top it off: Fry your eggs sunny-side up in a separate pan.

5. Assemble like a pro: Spoon rice into bowls, top each with a sunny egg, and finish with chopped scallions and a flourish — think hot honey, aioli, or citrus zest if you're feeling fancy.

In a city where cultures collide and flavors never sit still, the Tampa Sunshine Rice and Egg Bowl is proof that comfort food can still sparkle. It’s quick, cozy, a little spicy, and topped with a sunny egg — just like Tampa Bay herself: warm, bold, and never boring.

So next time you’ve got leftover rice and a craving for something with soul, skip the takeout. Fry an egg, stir the skillet, and bring a little sunshine to your table — one delicious bite at a time.

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Until next time, keep it sunny, keep it spicy, and always cook with love.—Bon Appétit Tampa Bay