Recipes

Breakfast and Brunch

Mexican Rice with Poached Eggs

Ingredients

• 1 pound bulk spicy pork sausage
• 1 medium onion, diced
• 1 medium sweet red pepper, diced
• 1 to 2 seeded jalapeno peppers, minced
• 2 garlic cloves, minced
• 1 tablespoon beef base
• 2 teaspoons ground cumin
• 1 teaspoon pepper
• 1 cup uncooked long grain rice
• 2 cups water
• 6 large eggs
• 1 cup shredded sharp cheddar cheese
• Warm corn or flour tortillas (6 inches), optional

Description

1. In a Dutch oven over medium heat, cook sausage with onion and peppers until meat is no longer pink, crumbling meat; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.
2. Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.
3. Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.