Mexican Breakfast

Name: Mexican Breakfast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup white rice; 1 1/2 cups water; 1 can diced stewed tomatoes, chopped and mostly drained; 1 green pepper, chopped; 1/2 onion, chopped; cayenne or chile; 1 can red kidney beans, drained and heated; 4 -8 poached eggs; 1 avocado, chopped or sliced; sour cream; salsa; grated cheddar cheese; sliced green onion

Submitted by Pippy

"This is a beautiful hearty weekend brunch dish that I love to make. It screams for substitutions, additions and omissions, so let me know what you used. Great for using up leftovers from mexican the night before. Requires a full set of cookware, lol, so make sure you strike a deal on dishwashing with whoever you cook it for! There's a little multi-tasking involved, have some water with a little vinegar already boiling and poach your eggs last. Try it, you'll be soooo happy you did!"

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Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

1 cup white rice
1 ¹⁄₂ cups water
1 can diced stewed tomatoes, chopped and mostly drained
1 green pepper, chopped
¹⁄₂ onion, chopped
cayenne or chile
1 can red kidney beans, drained and heated
4 -8 poached eggs
1 avocado, chopped or sliced
sour cream
salsa
grated cheddar cheese
sliced green onion

directions

Cook your rice.
Saute the onion and green pepper in a small saucepan, add tomato and hot sauce, simmer covered while you prepare the rest.
Layer the breakfast as follows: Rice, beans, stewed tomato mixture, 1 or 2 poached eggs, and top with desired condiments.

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Reviews

Pippy, I made this for my wife and I for supper and it was simply outstanding. Easy to fix too -- a beginner could do this with little effort. The wife is always curious as to what might constitute a Mexican breakfast and this dish fits the bill perfectly. I made it exactly as you stated with all the condiments listed, including two chopped canned serrano peppers and a splash of Frank's RedHot in the sauteed tomato bell pepper mix and there was very little noticeable heat. As for the eggs, I improvised a double boiler with a stainless steel salad bowl atop of a pot of steaming water -- I poured in 1/4 cup of water and a splash of rice vinegar into the bowl, cracked in 2 eggs and covered it with a skillet lid. Voila! Perfect poached aggs in about five minutes! If someone wants something Mexican that's not loaded with Taco Seasoning, this is definitely it. We'll be impressing our visitors with this breakfast/brunch/supper entree in the very near future. I might also make two batches next time.... one with kidney beans (as listed) and one with canned chili hot beans, including the sauce. I think so jalapena cheese (shredded) would be nice too. Thank you so much for sharing your fine recipe, Pippy. 11 Stars! Big Pat.

Bone Man