Omelets Stuffed with Mexican Rice and Chorizo
Ingredients
Mexican Rice:
- 1 cup Carolina® White Rice
- 2 tbsp olive oil
- 8 oz chorizo sausages, casing removed
- 1 onion, diced
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups reduced sodium chicken broth
- 1/2 cup puréed strained tomatoes (passata)
Queso Sauce:
- 1 tbsp butter
- 4 green onions, thinly sliced
- 1/2 cup red bell pepper, diced
- 1 jalapeño pepper, seeded and chopped
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup heavy cream
- 6 oz Cheddar cheese, shredded
- 6 oz Monterey Jack cheese, shredded
- 1 tbsp all-purpose flour
Omelets:
- 12 eggs, beaten
- 1/4 cup water
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 tbsp butter
- 2 cups shredded Monterey Jack cheese
Instructions
Three recipes in one, this omelet is filled with homemade chorizo Mexican rice with Carolina® White Rice and queso sauce for the ultimate breakfast or brunch!
Step 1
Mexican Rice: Heat oil in large saucepan set over medium-high heat; cook chorizo, onion, garlic, jalapeño, cumin, oregano, chili, salt and pepper for about 5 minutes or until chorizo is browned and vegetables are softened. Stir in rice.
Step 2
Cook, stirring occasionally, for 2 to 3 minutes or until rice is well coated. Stir in broth and tomatoes; bring to boil. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork.
Step 3
Queso Sauce: Melt butter in large cast-iron pan set over medium heat; cook green onions, bell pepper, jalapeño, paprika, oregano, cumin, salt and pepper for 3 to 5 minutes or until softened. Slowly pour in cream; bring to boil. Reduce heat to low.
Step 4
Toss Cheddar and Monterey Jack together with flour. Add cheese to pan, a handful at a time, stirring until cheese is completely melted before adding another handful (cheese should melt but not boil). Move pan off heat if needed. Keep warm.
Step 5
Omelets: Whisk together eggs, 1/4 cup water, salt and pepper.
Step 6
Melt 1 tbsp butter in small nonstick skillet set over medium heat; pour 1/2 cup of the egg mixture into pan. As eggs set around edge of skillet, gently push cooked portions toward center of skillet with spatula, tilting and rotating skillet to allow uncooked egg to flow into empty spaces.
Step 7
When eggs are almost set on surface but still look moist, spoon 1/4 cup Mexican rice onto one side. Sprinkle with heaping 1/3 cup Monterey Jack. Fold omelet over filling; cook for 1 minute.
Step 8
Slide omelet onto plate. Top with 2 tbsp Queso Sauce. Repeat to make 5 more omelets (keep omelets warm in low oven).
Step 9
Transfer to serving plates; drizzle with Queso Sauce. Or, transfer omelets to buttered baking dish; drizzle Queso Sauce over top and broil for 1 to 2 minutes or until cheese starts to bubble.
Tip:
Substitute bacon for chorizo if desired.
Mexican-inspired Breakfast
When you need to switch up your average breakfast, these cheesy and hearty omelets with a kick are exactly what you need! If you’re a fan of classic Mexican-inspired Huevos Rancheros flavors in the morning, you’re going to want to try these omelets filled with Mexican rice and your own homemade queso sauce.
If you’re wondering how you can do it all before enjoying? Simple, break it down into 4 steps:
1. Make the chorizo Mexican Rice
2. Make the queso sauce (can be made in advance)
3. Make the omelets
4. Fill, drizzle with sauce and enjoy!
If you want to save a bit of time, make your cheese sauce in advance and warm up before drizzling over your filled omelets. If you don’t have any chorizo on hand, swap in bacon or breakfast sausage.
Use any leftover queso dip for a chips and dip appetizer, fill a quesadilla or use it for your own Tres Queso Rice.
At your next breakfast or brunch, pair this savory breakfast idea with a sweeter option such as Rice Pudding with condensed milk.
