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Brown Rice Breakfast Tacos

Brown Rice Breakfast Tacos dish


6 oz. chorizo sausage, fresh not cured
6 large eggs
3 cups Riceland Brown Rice, cooked (about 1 cup raw rice)
1 can refried beans
1 cup cheddar jack cheese, shredded
12 corn tortillas
1- 4 oz. can chopped green chilies


  1. Cook brown rice according to the package directions.
  2. Heat a large skillet over medium heat and add the fresh chorizo.  Cook 4-5 minutes until browned and hot. Remove cooked sausage with a slotted spoon and set aside. Wipe out the skillet with a paper towel.
  3. In the same skillet scramble the eggs until set. Stir in the cooked chorizo and the cooked brown rice.
  4. In a microwave safe bowl, heat the refried beans until heated through.
  5. In a clean skillet, heat the tortillas for about 30 seconds per side.
  6. To assemble the tacos smear each tortilla with refried beans, sprinkle on cheese and top with a large spoonful of the rice, egg and chorizo mixture. Top each taco with a few chopped green chilies and a spoonful of salsa.