Best Mexican Rice With Poached Eggs Recipes

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MEXICAN EGGS AND RICE



Mexican Eggs and Rice image

We eat this for breakfast whenever we have leftover rice. It's so simple and tasty. You can use plain rice (and we often do), but we especially like it with leftover Recipe #37782. I think it's best with homemade salsa, or a fresh salsa purchased from the refrigerated section of your grocery store. The best thing about eating salsa at breakfast, is that it changes the way your coffee tastes! Something about Mexican breakfast and coffee are so right together. Ingredient amounts are per person; you can easily scale to the number of servings for your family.

Provided by appleydapply

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2/3 cup cooked rice (leftover)
2 eggs
1 tablespoon oil or 1 tablespoon bacon grease
3 tablespoons grated cheddar cheese
2 tablespoons salsa

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.

ARROZ CON HUEVO OR RICE WITH EGG {ULTIMATE LATIN LAZY LUNCH}



Arroz con huevo or rice with egg {Ultimate Latin Lazy lunch} image

Arroz con huevo, or rice with fried egg, is the ultimate Latin lazy lunch. Add some extra sides like fried ripe plantains, avocado slices and tomato onion curtido salsa for a perfect Latin comfort meal.

Provided by Layla Pujol

Categories     Main dish

Time 30m

Number Of Ingredients 6

Ecuadorian or Latin style cooked rice (about 1 cup per person)
1-2 eggs per person
Oil for frying eggs
Fried ripe plantains (2-3 slices per person)
Avocado slices
Tomato and onion curtido salsa

Steps:

  • Heat the oil to medium, add the eggs and cook to desired doneness.
  • Serve the fried egg(s) with rice and ripe plantains. Can also add avocado slices, tomato slices or tomato onion curtido salsa.

MAMACITA'S MEXICAN RICE



Mamacita's Mexican Rice image

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

Provided by Armi

Categories     Side Dish     Vegetables     Green Peas

Time 35m

Yield 6

Number Of Ingredients 11

1 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 ½ cups chicken broth
1 tomato, seeded and diced
½ teaspoon ground cumin
½ teaspoon Spanish saffron
salt and ground black pepper to taste
¼ cup frozen peas and carrots, thawed
1 sprig fresh cilantro

Steps:

  • Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
  • Stir peas and carrots into cooked rice; garnish with cilantro.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g

MEXICAN SHAKSHUKA



Mexican Shakshuka image

This Mexican-inspired shakshuka is a tomato-y one-skillet poached eggs dish that's full of all the flavors you expect from Mexican recipes. Diced tomatoes, onions, and smoked peppers, plus cumin, chili powders and Spanish paprika. And together, they make this one hearty meal to feed a crowd from one skillet. Serve with warmed corn or flour tortillas and butter-fried hominy.

Provided by Candice

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 30m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cup diced onion
1 tablespoon minced garlic
1 (8 ounce) jar roasted red bell peppers, drained and chopped
3 tablespoons Hunt's® Tomato Paste
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1 teaspoon ground cumin
1 teaspoon Spanish paprika
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
½ cup water
salt and pepper to taste
6 eggs, or more as needed

Steps:

  • Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
  • Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
  • Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.1 g, Cholesterol 163.7 mg, Fat 9.4 g, Fiber 2.7 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 685.3 mg, Sugar 8.1 g

MEXICAN RICE WITH POACHED EGGS



Mexican Rice with Poached Eggs image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

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