Mexican Eggs And Rice Recipe

Transform leftover rice into a vibrant and flavorful Mexican breakfast in just 10 minutes! This simple yet satisfying recipe is perfect for busy mornings. We love using leftover Cilantro Lime Rice (#37782, recipe link here if available), but plain rice works wonderfully too. Top with your favorite homemade or store-bought fresh salsa for an explosion of taste that will even elevate your morning coffee! This recipe easily scales to feed your whole family – the perfect quick and delicious start to any day. #MexicanBreakfast #LeftoverRice #QuickRecipe #EasyBreakfast #SalsaLover

Prep Time 5 mins
Cook Time 10 mins
Calories 531.7 kcal
Protein 43g
Rating 4.3 (7 Reviews)
Mexican Eggs And Rice 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Eggs And Rice

  • 1/2 cup cooked rice (leftover Cilantro Lime Rice (#37782 recommended))
  • 2 large eggs
  • Oil
  • Cheddar Cheese
  • 1/4 cup salsa (fresh, homemade, or store-bought)

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How to Make Mexican Eggs And Rice

  1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
  2. Add 1/2 cup cooked rice to the skillet and gently sauté for 2-3 minutes, until heated through.
  3. Crack 2 large eggs into the skillet and cook to your desired doneness (sunny-side up, over easy, scrambled, etc.).
  4. Season eggs with salt and pepper to taste.
  5. Serve immediately, topped with 1/4 cup of your favorite salsa.
  6. Enjoy with a cup of coffee for the ultimate Mexican breakfast experience!

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

11g

Fat

48g

Carbs

13g

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