Mexican Rice Scramble
Prep:10 m
Cook:30 m
Total:40 m
Servings:2
Cuisine:Mexican 🇲🇽 Tex-Mex
Course:Breakfast

Mexican Rice Scramble

Evelina

  

Porridge for breakfast is a great – but very depressing – way to fuel your body. Improve it by making it savory, eggy, and cheesy. I’m a true believer in butter but feel free to use canola or whatever oil you have on hand instead.

Ingredients :

  • 2-3 tbsp butter;
  • 3 eggs, whisked with salt;
  • 130 g (5.5 oz) rice;
  • 50 g (2 oz) cheese – I used quesillo, a string cheese from Oaxaca;
  • 1 can tomato sauce;
  • 1 tsp minced garlic;
  • 2 tsp cilantro;
  • 1 teaspoon chili powder;
  • salt or bouillon cube;
  • hot sauce for serving (optional);
  • avocado slices for serving (optional)

Steps:

  1. Heat half of the butter in a large pan over medium-high heat. Add rice.
  2. Cook the rice, constantly stirring, for a few minutes, until it begins to turn golden.
  3. Reduce heat to low. Gently pour in some water, tomato sauce, salt or bouillon cube, and stir. Stir in chili powder and minced garlic. Turn the heat back up to medium-high, bring to a boil, then reduce to low and cover.
  4. Simmer for 20 minutes or so. Set aside.
  5. Scramble the whisked eggs in a teaspoon of melted butter.
  6. Add cheese, rice, cilantro, and combine well. Serve immediately with extras of your preference like hot sauce and avocado.

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