Mexican Rice with Poached Eggs

(from castro15’s recipe box)

Categories: Mexican


  • 1 lb. bulk spicy pork sausage
  • 1 medium onion, diced
  • 1 medium sweet red pepper, diced
  • 1-2 seeded jalapenos, minced
  • 2 garlic cloves, minced
  • 1 tbsp beef base
  • 2 tsp ground cumin
  • 1 tsp pepper
  • 1 cup uncooked long grain rice
  • 2 cups water
  • 6 large eggs
  • 1 cup shredded sharp cheddar
  • Warm corn or flour tortillas (6-in.)


  1. 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.

  2. Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and the rice is tender, 18-10 minutes. Fluff with a fork. Transfer to a platter; keep warm.

  3. 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. Serve with warm tortillas.

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