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TEST KITCHEN APPROVED

Mexican Rice with Poached Eggs

Name: Mexican Rice with Poached Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Jean Lewis, Adrian, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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.

TEST KITCHEN APPROVED

Mexican Rice with Poached Eggs

1 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:30 min

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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

Text Ingredients

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Directions

1
In a Dutch oven over medium heat, cook sausage with onion and peppers until meat is no longer pink, crumbling meat; 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.