Mexican Eggs And Rice Food

MEXICAN RICE WITH POACHED EGGS

Mexican Rice with Poached Eggs image

This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound bulk spicy pork sausage
1 medium onion, diced
1 medium sweet red pepper, diced
1 to 2 seeded jalapeno peppers, minced
2 garlic cloves, minced
1 tablespoon beef base
2 teaspoons ground cumin
1 teaspoon pepper
1 cup uncooked long grain rice
2 cups water
6 large eggs
1 cup shredded sharp cheddar cheese
Warm corn or flour tortillas (6 inches), optional

Steps:

In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.

Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

MEXICAN EGGS AND RICE

Mexican Eggs and Rice image

We eat this for breakfast whenever we have leftover rice. It's so simple and tasty. You can use plain rice (and we often do), but we especially like it with leftover Recipe #37782. I think it's best with homemade salsa, or a fresh salsa purchased from the refrigerated section of your grocery store. The best thing about eating salsa at breakfast, is that it changes the way your coffee tastes! Something about Mexican breakfast and coffee are so right together. Ingredient amounts are per person; you can easily scale to the number of servings for your family.

Provided by appleydapply

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2/3 cup cooked rice (leftover)
2 eggs
1 tablespoon oil or 1 tablespoon bacon grease
3 tablespoons grated cheddar cheese
2 tablespoons salsa

Steps:

Reheat your cooked, leftover rice.
Meanwhile, heat the oil or bacon grease in a nonstick skillet over medium heat.
Grate the cheddar so it will be ready when your eggs are.
Fry the egg to the your preferred level of doneness. I really like it with the yolk still runny, so when you cut into the egg on your plate, the yolk mixes with the rice and salsa. This takes about 2 minutes cooking on the first side, then I flip it over and cook for about 20-30 seconds on the other side.
Spoon the rice onto a plate.
Top with the fried eggs.
Immediately sprinkle the grated cheddar on top, then spoon on the salsa.
If you are making more than one serving, you won't need to add the whole amount of oil to the skillet for the next servings, as some of the oil will still be in the pan.
This is an easy weekday breakfast. On weekends when we want a bigger breakfast, we'll also warm up some canned black beans, and tortillas to serve on the side.

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