#2,701: Mexican Rice with Poached Eggs

My family  really loves this super easy mexican rice recipe.  I've already made it THREE times now!  I have been making it mostly in my Instant Pot because I love cooking rice in the Instant Pot!  It's so easy to make.  My family personally loves eating these with the cheese sprinkled on top, some sour cream, and then scooping it up with tortilla chips (like nachos).  I'm sure this will be on our menu again within the next 2 weeks!  Personally, I'm the only one eating this with a poached eggs, which I didn't think I would like, but I actually really enjoy it with it added on top.  It's so good! 

1 pound bulk spicy pork sausage (I use mild)

1 medium onion, diced

1 medium sweet red pepper, diced (I've used both red and green interchangeably)

1 to 2 seeded jalapeno peppers, minced

2 garlic cloves, minced

1 tablespoon beef base (I use 2 beef boullion cubes)

2 tsp ground cumin (I used 1 package mild taco seasoning instead)

1 tsp pepper (I omitted)

1 cup uncooked long grain rice

2 cups water (I use 1 cup of water for the Instant Pot)

6 large eggs

1 cup shredded sharp cheddar cheese

Warm corn or flour tortillas (6 inches)

Directions for Stove top: 

In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.

Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.

Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. Serve with warm tortillas. Yield: 6 servings.

Directions for Instant Pot

I prefer to cook my sausage on the stove top (personal preference, but you could definitely cook it right in the Instant Pot!)

Either on the stovetop or in the Instant Pot (saute setting), cook sausage, crumbling meat, with onion until meat is no longer pink; drain if desired (I do not). Add garlic; cook 1 minute longer. Stir in taco seasoning (or cumin and black pepper if you are not using taco seasoning).

To your Instant Pot (if you aren't already cooking your meat in it) add the cooked and seasoned meat.  Add rice, diced bell peppers, beef bouillon, and jalapeno. Pour in 1 cup of water. Cover and use manual pressure cook setting on high for 4 minutes.  When done, let the pressure out with a natural release until the stopper drops (if it hasn't dropped at 18 minutes, I let the rest of the pressure out and then open it).  

Open and stir everything together.  Pour the mixture onto a serving platter and top with shredded cheese and poached eggs (see below for poaching instructions). 

Poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.