Hello everyone! I know it's been F-O-R-E-V-E-R, but I've been keeping pretty busy with all my MWT cooking. Every now and then I'll come across a recipe that I can't use for MWT (I have one of those waiting in the wings), or I'll see something that I just HAVE to make, so I take a night off from work to make it. This was one of those recipes.
I know...doesn't look like anything special, does it? Some rice, beans, corn, salsa and sour cream. And an egg. The egg is what sold me. I LOVE eggs. Mainly dippy-eggs (or over-easy to the rest of the world. Didn't find out that's what they were really called till I was 18 and ordering breakfast at an IHOP with friends...nearly got laughed out of the place. Thanks Mom). Instead of putting a fried egg on mine, I used a dippy-egg, but it's whatever floats your boat.
I came upon this recipe at my friend Cassie's blog. She's one of those
annoying rare people who can just open up her cabinets, see what she's got, and make an amazing dinner. How lovely ;)~ I, unfortunately, am not one of these blessed people...I have to follow a recipe. But, thanks to people like Cassie, I come across yummy recipes such as this, and am a rock-star to my boys...thanks dear!!
'Mexican Rice Bowls with Fried Egg'
Source: Cassie Craves
1 cup white or brown rice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 can corn, drained
1 can black beans, rinsed and drained
1 can chopped green chilies (4 oz)
1/2 cup salsa
1/2 cup shredded pepper-jack cheese
Salsa, sour cream, avocado, chopped cilantro for serving, if desired
(I did not desire...I despise cilantro)
1. Cook rice according to package directions. Stir in chili powder, cumin, salt and pepper, corn, black beans, green chilies, salsa and shredded cheese; set aside and keep warm.
2. Fry eggs to desired doneness. Top each serving of rice with a fried egg and any desired toppings.