Mexican Breakfast Recipe
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Description:
This Mexican Breakfast recipe is a delightful, hearty dish perfect for lazy weekend brunches or even breakfast-for-dinner nights. It’s incredibly versatile, allowing for various substitutions, additions, and omissions based on your taste preferences or whatever ingredients you have on hand. It’s particularly great for utilizing leftovers from a Mexican feast the night before, giving them new life in a delicious morning meal. While it does require a full set of cookware (so make sure you negotiate a deal on dishwashing duty with your dining companions!), the end result is well worth the effort. Get ready for a bit of multitasking, but fear not; the result will leave you smiling with satisfaction.
Ingredients:
- 1 cup white rice
- 1 1/2 cups water
- 1 can stewed tomatoes
- 1 green pepper
- 1 onion
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 chile pepper (optional, for added heat)
- 1 can red kidney beans
- 4-8 eggs (depending on preference)
- 1 avocado (optional, for garnish)
- Sour cream (optional, for garnish)
- Salsa (optional, for garnish)
- Cheddar cheese, grated (optional, for garnish)
- Green onions, chopped (optional, for garnish)
Nutritional Information (Per Serving):
- Calories: 502.8
- Fat: 13.4g
- Saturated Fat: 2.8g
- Cholesterol: 211.5mg
- Sodium: 322.9mg
- Carbohydrates: 76.7g
- Fiber: 14.5g
- Sugar: 7.2g
- Protein: 21.2g
Instructions:
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Cook the Rice: Begin by cooking the white rice according to package instructions. Set aside once cooked.
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Prepare the Stewed Tomato Mixture: While the rice is cooking, heat a small saucepan over medium heat. Saute the diced onion and green pepper until they begin to soften and become translucent. Add the can of stewed tomatoes (you can use diced tomatoes as a substitute) along with the cayenne pepper and any other desired hot sauce or spices. Allow the mixture to simmer, covered, while you prepare the remaining ingredients.
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Poach the Eggs: Fill a large saucepan with water and add a splash of vinegar. Bring the water to a gentle boil. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the boiling water with a spoon and carefully slide each egg into the center of the whirlpool. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain them on a paper towel.
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Assemble the Breakfast: Now comes the fun part—layering your Mexican breakfast! Start with a generous serving of cooked white rice as the base. Top the rice with a layer of red kidney beans, followed by the simmered stewed tomato mixture. Carefully place one or two poached eggs on top of each serving, depending on your appetite.
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Garnish and Serve: Finish off your Mexican breakfast masterpiece with your favorite garnishes. Sliced avocado, a dollop of sour cream, a spoonful of salsa, a sprinkle of grated cheddar cheese, and a scattering of chopped green onions all make excellent choices. Feel free to get creative and add any other toppings you love!
Cook’s Tips:
- For an extra kick of flavor, consider adding additional spices to the stewed tomato mixture, such as garlic powder, cumin, or smoked paprika.
- Don’t skip the vinegar when poaching the eggs—it helps the whites to coagulate and prevents them from spreading out too much in the water.
- If you’re short on time or prefer a different cooking method, you can fry or scramble the eggs instead of poaching them.
- Leftovers of this Mexican breakfast dish can be refrigerated and reheated for a quick and satisfying meal later in the week.
Whether you’re serving this Mexican breakfast as a leisurely weekend brunch or a cozy weeknight dinner, it’s sure to be a hit with your family and friends. So gather your ingredients, don your apron, and get ready to enjoy a delicious taste of Tex-Mex-inspired comfort food!
