Mexican Eggs And Rice Recipes

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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

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

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.

MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

So delicious and a great way to start the day!

Provided by Claire

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 1

Number Of Ingredients 12

2 eggs
½ cup diced onion
¼ cup milk
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 jalapeno pepper, seeded and diced
2 teaspoons Mexican-style chile powder
1 teaspoon onion powder
½ teaspoon ground cumin
1 dash ground cinnamon
salt and ground black pepper to taste
cooking spray

Steps:

  • Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
  • Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g

MAMACITA'S MEXICAN RICE



Mamacita's Mexican Rice image

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

Provided by Armi

Categories     Side Dish     Vegetables     Green Peas

Time 35m

Yield 6

Number Of Ingredients 11

1 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 ½ cups chicken broth
1 tomato, seeded and diced
½ teaspoon ground cumin
½ teaspoon Spanish saffron
salt and ground black pepper to taste
¼ cup frozen peas and carrots, thawed
1 sprig fresh cilantro

Steps:

  • Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
  • Stir peas and carrots into cooked rice; garnish with cilantro.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g

EGGS & RICE



Eggs & Rice image

On Saturdays my daddy made breakfast, he was famous for coming up with strange things. Now years later, my family loves to eat this for breakfast or dinner. My daughter would not eat anything unless it had cheese so she use to call it cheese rice. You can add just about anything to this easy easy dish.

Provided by Redallnite

Categories     Breakfast

Time 7m

Yield 2-10 serving(s)

Number Of Ingredients 4

rice (left over)
1 -2 tablespoon butter
3 -4 eggs
salt and pepper

Steps:

  • Melt butter in a skillet.
  • Add left over rice.
  • Make sure rice is well heated and coated with butter.
  • Whisk eggs in a bowl then pour into the skillet.
  • Scramble the mixture until you feel it's done.

Nutrition Facts : Calories 158.2, Fat 12.9, SaturatedFat 6, Cholesterol 294.3, Sodium 157.2, Carbohydrate 0.5, Sugar 0.3, Protein 9.5

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