Mexican Rice with Poached Eggs
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 pound bulk spicy pork sausage
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1 medium onion, diced
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1 medium sweet red pepper, diced
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1 to 2 seeded jalapeno peppers, minced
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2 garlic cloves, minced
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1 tablespoon beef base
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2 teaspoons ground cumin
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1 teaspoon pepper
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1 cup uncooked long grain rice
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2 cups water
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6 large eggs
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1 cup shredded sharp cheddar cheese
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Warm corn or flour tortillas (6 inches), optional
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 482 calories, 28g fat (10g saturated fat), 246mg cholesterol, 998mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 22g protein.
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