Savory Rice Migas
Ingredients
- 1 ½ cups, cooked Carolina® White Rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- ½ bell pepper, stemmed, seeded and finely chopped
- 1 cup tortilla chips, lightly crushed
- 12 large eggs
- ¼ cup homemade or store-bought salsa, plus additional for serving
- 1 cup canned pinto beans drained and rinsed
- ½ teaspoon ground cumin
- 1 teaspoon ground chile powder, such as Ancho
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 ½ cups shredded pepper jack cheese
- ½ cup sour cream
- ½ cup green onions, trimmed and green and white parts thinly sliced
Instructions
This tasty variation of Mexican Migas is made using a combination of Carolina® White Rice, pinto beans, salsa, eggs, crispy tortilla chips and a variety of Mexican-inspired seasonings. Great for any time of day whether you’re eating breakfast, lunch or dinner!
Step 1
Melt butter and olive oil in a large skillet over medium heat. Add onion and pepper and saute, stirring occasionally until nearly tender, about 5 minutes. Add the tortilla chips and continue cooking, stirring occasionally until chips are golden, about 2 minutes more.Step 2
Crack eggs into a large mixing bowl and whisk to combine whites and yolks. Add salsa, rice, beans, cumin, chili powder, salt and pepper and stir to combine. Pour egg mixture into the pan. Using a heatproof rubber spatula, cook, scraping to fluff into curds and prevent burning, just until wet-set. Add cheese and continue cooking until it is melted and gooey and eggs are firm.Step 3
Divide migas onto plates. Top with sour cream and onions and serve immediately, passing additional salsa at the table.
What Are Migas?
Although this dish may have originated from Spanish-inspired migas using leftover bread or tortas, it has evolved into various different dishes throughout various countries and even regions within the same country.
The word “migas” in Spanish translates literally to crumbs and gets its name from the tiny bits of bread or in this case rice granules. This recipe variation is based off of the traditional breakfast Mexican migas dish and swaps in rice for the tortilla.
Using a base of both butter and oil will help to keep your veggies and tortilla chips crispy while giving it a delicious flavor. After the veggies and tortilla chips are cooked and crispy, mix in the egg, salsa, rice and bean seasoned mixture and cook by moving it around until the eggs are fully cooked. Add cheese and when it is nice and melted serve onto plates.
This dish is great for any time of day whether you want to enjoy it for a nice family breakfast, lunch or dinner. If you’re all about breakfast egg dishes any time of day, check out this – Chorizo and Rice Breakfast Scramble.
Eggs and rice work together for all kinds of recipes from these rice migas all the way to baked goods or even a rice pudding Instant Pot recipe.
