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Spicy Mexican Breakfast Rice

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups Long grain white rice
  • 4 cups Water
  • 2 tablespoons Olive oil
  • 1 whole Red bell pepper
  • 2 whole Jalapeno pepper
  • 2 cloves Garlic
  • 1 medium White onion
  • 2 medium Tomatoes
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 4 whole Eggs
  • 1 cup Cheddar cheese
  • to taste Salt
  • to taste Pepper

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Set aside.
  2. In a large pan, heat the olive oil over medium-high heat. Add the diced red bell pepper, jalapeno, garlic and onion. Stir and cook until the vegetables start to soften.
  3. Add the rice to the pan. Stir well to combine and cook for about 5 minutes.
  4. Add the tomatoes, cumin, chili powder, salt, and pepper to the pan. Stir to combine.
  5. Pour in the water, reduce heat to low, cover and let it simmer for about 15 minutes or until the rice is completely cooked.
  6. While the rice is cooking, crack the eggs into a bowl and beat gently.
  7. In a separate pan, scramble the eggs over medium heat until fully cooked.
  8. Once the rice is cooked, remove from heat and fluff with a fork.
  9. Stir in scrambled eggs and shredded cheddar cheese.
  10. Serve immediately, garnish with chopped cilantro if desired. Enjoy your Spicy Mexican Breakfast Rice!