Mexican Eggs and Rice
photo by gailanng
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
1
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
directions
- 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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Reviews
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Saw this on a Recipe Request thread. I made it into 2 servings (1 egg each, 2/3 C rice each) bcz I only had 2 eggs. Firt time making fried eggs (DH usu. does it) and I followed the directions and it turned out great. I used butter/oil and didn't have salsa. I seasoned with Cajun seasoning. You could top this with almost anything you like. Very good.
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I had all the ingredients for this so made is as a simple Saturday night dinner. I only did 1 egg which was plenty for me and I also added some chopped green onions I had leftover to the rice. This was a great use of leftovers and made for a tasty dinner which was put together in no time. Thanks for posting!
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Fabulously delicious breakfast fare! Adaptable and very easy to prepare. We really enjoyed this! I made it for a leisurely weekend brunch using Recipe #77527 and olive oil. The mention of bacon grease made me want to include bacon, so I panfried some bacon until it was crispy in another pan, then sauteed some thinly sliced mushrooms and minced garlic with a sprinkling of thyme in the same pan until the mushrooms had just softened. That meant the recipe took a little longer to make - but that was okay when time wasn't a factor! I spooned the mushrooms onto the rice, topped with the eggs, put the bacon on top and then the cheese. Then I discovered we were out of salsa but this was wonderfully delicious without it. Thanks for sharing this yummy recipe! Made for 1-2-3 Hit Wonders.
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This was speedy and tasty, and made me wonder why I don't fix breakfast for myself everyday! I used vegetable oil because I didn't feel like bacon and my saved bacon fat was old. I used Mexican Ranchera Salsa. I always have leftover rice in the freezer and shredded sharp cheddar in the refrigerator, so I could do this any time at all. Your guide to cooking time of the egg was spot on, I cooked until the white was set and then flipped it over just as you said. Made for Top Favorites of 2008 Tag as a prize for becoming FROG #8.
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RECIPE SUBMITTED BY
appleydapply
United States