Mexican Rice with Poached Eggs

Total Time

Prep: 20 min. Cook: 30 min.


6 servings

Updated: Apr. 24, 2022
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
Mexican Rice with Poached Eggs Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
  3. 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, 1 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.

Test Kitchen tips
  • Cutting carbs? Make sure you skip the tortilla and scoop this one-dish dinner (or brunch!) with a fork.
  • This recipe is very versatile—feel free to add in bonus ingredients like black beans, diced red onion, avocado or roasted corn.
  • For extra kick, top with rings of jalapeno peppers.
  • Peppers (Hot)
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 serving: 482 calories, 28g fat (10g saturated fat), 246mg cholesterol, 998mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 22g protein.