Ingredients for Mexican Breakfast
- White Rice
- 2 cups water
- Stewed Tomatoes
- 1/2 green bell pepper, chopped
- 1/2 medium onion, chopped
- 1 teaspoon hot sauce (your preference)
- Red Kidney Beans
- 2 large eggs
- Avocado
- Sour Cream
- Salsa
- Cheddar Cheese
- Green Onion
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How to Make Mexican Breakfast
- Cook 1 cup of rice according to package directions.
- In a medium saucepan, sauté 1/2 medium onion and 1/2 green bell pepper (chopped) in 1 tablespoon of olive oil until softened. Add 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon of your favorite hot sauce, and simmer covered for 10 minutes.
- While the tomato mixture simmers, prepare your poaching liquid: bring 2 cups of water and 1 tablespoon of white vinegar to a simmer in a small saucepan.
- Gently crack 2 eggs into the simmering poaching liquid, one at a time. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.
- Layer your breakfast bowl: start with 1/2 cup cooked rice, add 1/2 cup of your favorite refried beans, top with the stewed tomato mixture, and carefully place the poached eggs on top.
- Garnish with your favorite Mexican condiments: salsa, avocado slices, sour cream, cilantro, shredded cheese – let your creativity shine!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
28g
Fat
13g
Carbs
25g