Best 2 Mexican Rice With Poached Eggs Recipes

Indulge in the vibrant flavors of Mexican rice with a delightful twist – poached eggs! This classic dish combines the zesty essence of Mexican cuisine with the richness of perfectly poached eggs, creating a symphony of textures and tastes. Prepare to embark on a culinary adventure that caters to both vegetarians and meat-lovers alike. With a selection of four delectable recipes, you'll find options tailored to your dietary preferences and taste buds. Dive into the vibrant flavors of Traditional Mexican Rice with Poached Eggs, where fluffy rice mingles with a tantalizing blend of spices, vegetables, and herbs. Experience the delightful fusion of Mexican and Mediterranean flavors in the Mediterranean-Inspired Mexican Rice with Poached Eggs, featuring sun-dried tomatoes, olives, and feta cheese. For those seeking a hearty and flavorful meal, the Mexican Rice with Poached Eggs and Chorizo offers a smoky and savory twist. And for vegetarians, the Vegetarian Mexican Rice with Poached Eggs provides a satisfying and protein-packed alternative, bursting with the goodness of black beans and corn. Let's embark on this culinary journey and explore the vibrant world of Mexican rice with poached eggs.

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MEXICAN RICE WITH POACHED EGGS

Mexican Rice with Poached Eggs image

This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., 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., 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, one 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.

Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

RICE WITH POACHED EGGS

Rice With Poached Eggs image

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
2 medium onions, finely chopped
1 tablespoon minced garlic
2 teaspoons coriander seeds
2 teaspoons ground turmeric
1/4 teaspoon whole cloves
3 cinnamon sticks
2 fresh green chilies (like jalapeños), thinly sliced
2 bay leaves
Coarse salt
2 cups basmati rice
1 tablespoon white-wine vinegar
8 eggs
3 cups fresh parsley leaves, chopped
3 cups fresh cilantro leaves, chopped
1/3 cup freshly squeezed lemon juice
Black pepper
4 tablespoons unsalted butter
1 teaspoon kirmizi biber, urfa or other mild red chili flakes.

Steps:

Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 92 grams, Fat 35 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

To achieve perfectly fluffy Mexican rice, rinse the grains thoroughly before cooking to remove excess starch. This helps prevent clumping and ensures even cooking.
Use a combination of long-grain and medium-grain rice for the best texture. Long-grain rice provides a firm texture, while medium-grain rice adds a slight chewiness.
Don't stir the rice while it's cooking. Stirring can disrupt the cooking process and result in mushy rice. Instead, cover the pot tightly and let the rice cook undisturbed.
Use a slotted spoon to gently fluff the rice once it's cooked. This helps separate the grains and prevents them from sticking together.
For extra flavor, toast the rice in a little oil before adding the liquid. This adds a nutty flavor to the rice.
Experiment with different seasonings to create your own unique Mexican rice recipe. Some popular options include chili powder, cumin, garlic powder, and onion powder.
Serve Mexican rice with your favorite Mexican dishes, such as tacos, burritos, or enchiladas. It also makes a great side dish for grilled chicken or fish.

Conclusion:

Mexican rice is a versatile and delicious dish that can be enjoyed in many different ways. With its vibrant flavors and simple ingredients, it's a perfect addition to any Mexican meal. Whether you're serving it with tacos, burritos, or enchiladas, or simply as a side dish, Mexican rice is sure to be a hit.