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

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

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.