Mexican Skillet Eggs and Rice
Transform your breakfast or brunch routine with this vibrant Mexican Skillet Eggs and Rice recipe, a one-pan wonder bursting with bold flavors and wholesome ingredients. Featuring tender sautéed vegetables, perfectly spiced tomato-infused rice, and eggs cooked to perfection in cozy, nest-like wells, this dish is a delicious blend of textures and tastes. Finished with melty shredded cheese, fresh cilantro, and optional creamy avocado slices or zesty lime wedges, it’s an irresistible fusion of comfort and flair. Ready in just 35 minutes, this easy-to-make skillet is ideal for a hearty family meal or a laid-back gathering with friends. Perfect for anyone craving a flavorful Mexican-inspired twist, this dish is sure to be a crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 cups cooked white rice
- 1 14.5-ounce can canned diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 eggs
- 0.5 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons fresh cilantro, chopped
- 1 large avocado, sliced (optional)
- 4 lime wedges (optional)
Instructions
Heat a large, deep skillet over medium heat and add the olive oil.
Sauté the chopped onion for 2-3 minutes until softened and translucent.
Add the minced garlic and diced red bell pepper, cooking for another 2 minutes until the vegetables are fragrant and tender.
Stir in the cooked rice, diced tomatoes (with their juices), tomato paste, cumin, paprika, chili powder, salt, and black pepper. Mix well to combine and allow the mixture to simmer for 5-7 minutes over medium-low heat, stirring occasionally.
Create four small wells in the rice mixture using a spoon. Crack an egg into each well, being careful not to break the yolks.
Cover the skillet with a lid or foil and cook for 7-10 minutes, or until the egg whites are set but the yolks are still slightly runny (cook longer if you prefer fully cooked yolks).
Once the eggs are cooked to your liking, sprinkle the shredded cheese evenly over the dish. Cover again for 1-2 minutes until the cheese is melted.
Remove the skillet from heat and garnish with chopped cilantro. Add sliced avocado and lime wedges on the side, if desired.
Serve hot directly from the skillet, dividing the rice and eggs among individual plates.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.9 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
