Spanish Rice and Eggs

Yields 4 servings

Spanish Rice and Eggs

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Print Recipe

Ingredients

• 1 (6.8 ounce) package Rice-A-Roni Spanish Rice mix
• 2 Tablespoons Butter
• 1 (16 ounce) jar Salsa
• 1/3 cup Sour Cream
• 1/4 cup thinly sliced Green Onions
• 4 large Eggs
• 1 cup (4 ounces) shredded Cheddar Cheese

Instructions

1. In a large skillet over medium heat, saute rice-vermicelli mix from Rice-A-Roni package with butter until vermicelli is golden brown.
2. Slowly stir in 2 cups water, salsa and seasonings from package; bring to a boil.
3. Reduce heat to low.
4. Cover and simmer 15-20 minutes or until rice is tender.
5. Stir in sour cream and green onions.
6. Using a large spoon, make 4 indentations in the rice mixture.
7. Break 1 egg into each indentation.
8. Reduce heat to low. Cover; cook 8 minutes or until eggs are cooked to desired doneness.
9. Sprinkle cheese evenly over eggs and rice. Cover; let stand 3 minutes or until cheese is melted.

Notes