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1343 cal


93 g


57 g


58 g
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Yields 4 servings

Spanish Rice and Eggs

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 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


  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.


Serve for brunch or as a light supper.