Ingredients for Mexican Skillet Eggs And Rice
- Chorizo Sausage
- Spanish Rice
- 2 cups water
- Chunky Salsa
- 4 large eggs
- Freshly ground black pepper to taste
- Flour Tortillas
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How to Make Mexican Skillet Eggs And Rice
- In a 10-inch non-stick skillet, cook 1 pound of Mexican sausage over medium heat, breaking it up with a spoon, until browned (about 8-10 minutes).
- Stir in 1 ½ cups long-grain rice, the contents of one 1-ounce packet of your favorite Mexican seasoning (such as taco seasoning), 2 cups of water, and 1 cup of your favorite salsa.
- Bring the mixture to a boil.
- Reduce heat to low, cover the skillet, and simmer for 20 minutes, or until most of the water is absorbed.
- Gently create four wells in the rice mixture, one in each quadrant of the skillet.
- Crack 4 large eggs, one into each well.
- Cover the skillet and cook for 7-9 minutes, or until the eggs are set to your liking and the rice is tender.
- Sprinkle with freshly ground black pepper to taste.
- Serve immediately with warm tortillas, your favorite toppings (shredded cheese, sour cream, avocado, etc.), and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
5g
Fat
48g
Carbs
1g
