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Huevos Rancheros and Rice Breakfast Skillet

Huevos Rancheros, also known as Rancher’s Eggs, are a deliciously hearty breakfast meal. Huevos Rancheros are traditionally and historically served as a midmorning fare in rural Mexico with tortilla and a tomato chili sauce. We are bucking from tradition a bit today by offering these Rancher’s Eggs cooked with a spicy tomato sauce and served over rice. The simplicity of flavors of white rice and onions are a delightful combination for these spicy eggs. If you’re worried that they will be too spicy, skip the cayenne pepper and add a little more sour cream to your bowl.

 

Rice and breakfast go hand in hand. They compliment protein nicely and pan-fried in a skillet with onions they take on a potato hash taste. I like to make several cups of rice ahead of time and freeze them in one-cup portions, laid flat in the freezer. Much easier to prep compared to homemade hash brown potatoes.

Double or triple this recipe and pour into a baking dish and top with fried eggs. Warm in the oven and have it waiting for company’s arrival or when sleepyhead family members awaken in the morning.

HUEVOS RANCHEROS AND RICE BREAKFAST SKILLET

Serves 4

Ingredients

  • 1 small purple onion, sliced
  • 1 tablespoon butter
  • 2 tablespoons extra-virgin olive oil
  • ½ + 1/8 teaspoon sea salt
  • 1 teaspoon dried cilantro
  • 1 cup of cooked Riceland Boil-in-Bag white rice
  • 1 ten-ounce can of Rotel original (or similar brand of diced tomatoes and green chiles), drained.
  • 4 eggs
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • fresh cilantro
  • 1 tablespoon sour cream
  • 1 tablespoon salsa

 

Instructions

  1. Sauté onion in skillet over medium heat with butter, ½ teaspoon of salt, dried cilantro, and 1 tablespoon olive oil for five minutes. Add rice, stir thoroughly and set aside.
  2. Puree can of Rotel and add to skill and stir until heated through, approximately five minutes. Push Rotel to the side and add the cooked rice and onion mixture to the other side of skillet.
  3. Carefully crack eggs over the rice and tomato mixture in skillet, being careful not the break yokes. Top eggs with black pepper, ¼ teaspoon salt, garlic power and cayenne pepper and cook on low heat for approximately 10 to 15 minutes. Whites and yokes of eggs should be firm to the touch. Remove from heat.
  4. Drizzle with 1 tablespoon olive oil and finish with fresh cilantro, sour cream and salsa.
  5. Serve and enjoy!

 

 

Recipe and post by Lyndi Fultz, nwafoodie