Mexican Skillet Eggs And Rice Recipes

Steps:

• In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

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.

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.

Steps:

• In a 10 inch non-stick skillet, heat sausage over medium heat, stirring occasionally, until sausage begins to brown. Stir in rice, contents of seasoning packet, water and salsa. Heat to boiling. Reduce heat to low; cover and cook 20 minutes.
• Break 1 egg onto each quarter of rice mixture (the egg will sink into the rice). Cover; cook 7-9 minutes or until eggs are set and rice is tender. Sprinkle with pepper. Serve with warm tortillas.