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Mexican Rice with Corn Tortillas and Poached Eggs

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  • Yield: 6
  • Prep Time:20 minutes
  • Cook Time: 30 minutes

Ingredients

  • Six Frescados Yellow Corn Tortillas
  • 1 pound of ground beef, turkey or pork sausage
  • 1 packet of taco seasoning
  • 1 medium onion, diced
  • 1 medium sweet red pepper, diced
  • 1 to 2 seeded jalapeno peppers, minced
  • 2 garlic cloves, minced
  • 1 cup uncooked long grain rice
  • 2 cups water
  • 6 large eggs
  • 1 cup shredded cheddar cheese

Preperation

Cook ground meat over medium heat, and mix with seasoning. Add onion and peppers and continue cooking until meat is no longer pink. Drain if necessary and add garlic.

Add rice, lightly brown, add water and bring mixture to a boil. Reduce heat and cover. Simmer until liquid is absorbed and rice is tender, about 20 minutes.

Cook ground meat over medium heat, and mix with seasoning. Add onion and peppers and continue cooking until meat is no longer pink. Drain if necessary and add garlic.

Add rice, lightly brown, add water and bring mixture to a boil. Reduce heat and cover. Simmer until liquid is absorbed and rice is soft, about 20 minutes.

To poach eggs, boil a few inches of water in a pot, then lower heat to medium and simmer. One at a time, break eggs into a small bowl. Place the bowl close to the water and gently place the egg into water. Cook, uncovered, until whites are set and yolks begin to thicken and the remove.

Heat six Frescados Corn tortillas according to package directions. Layer on sides of a serving platter, then spoon rice mixture into the middle. Add eggs and top with shredded cheese.