Yields 4 servings
Spanish Rice and Eggs
10 minPrep Time
20 minCook Time
30 minTotal Time

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
- In a large skillet over medium heat, saute rice-vermicelli mix from Rice-A-Roni package with butter until vermicelli is golden brown.
- Slowly stir in 2 cups water, salsa and seasonings from package; bring to a boil.
- Reduce heat to low.
- Cover and simmer 15-20 minutes or until rice is tender.
- Stir in sour cream and green onions.
- Using a large spoon, make 4 indentations in the rice mixture.
- Break 1 egg into each indentation.
- Reduce heat to low. Cover; cook 8 minutes or until eggs are cooked to desired doneness.
- Sprinkle cheese evenly over eggs and rice. Cover; let stand 3 minutes or until cheese is melted.
Notes
Serve for brunch or as a light supper.
7.8.1.2
75
https://ugfoodbank.org/spanish-rice-and-eggs/
Union Grove Area Foodbank Inc.
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