Need a new breakfast recipe? Try this 30-minute scrambled egg and Zatarain’s Spanish Rice meal – the perfect, hearty weekend dish makes up to 8 servings. Just open a jar of salsa and serve with warm flour tortillas.
10m
PREP TIME
30m
COOK TIME
327
CALORIES
9
INGREDIENTS
Servings: 8
Ingredients
- 2 1/2 cups water
- 1 package Zatarain's® Spanish Rice
- 2 tablespoons butter, divided
- 1/2 cup diced green bell pepper
- 2 tablespoons finely chopped jalapeño pepper
- 6 eggs, beaten
- 1 cup frozen corn, thawed
- 6 (8 inch) flour tortillas, warmed
- 1 cup salsa
INSTRUCTIONS
- 1 Mix water, Rice Mix and 1 tablespoon of the butter in medium saucepan. Bring to boil on high heat. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Stir in corn. Let stand 5 minutes
- 2 Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet on medium heat. Add peppers; cook and stir 3 minutes or until softened. Add eggs; cook and stir until eggs are firm. Add rice mixture; mix lightly to combine
- 3 Serve with warm flour tortillas and salsa
