This is one of our favorite breakfasts. We make it almost every time we have leftover Mexican Rice.  And it’s so simple.  Either an easy-over or fried egg over Mexican Rice.


I like to add avocado as well when I have it on hand, but my husband doesn’t care for it.  This Mexican Rice is from when I made the Garlic Mushroom Tacos, so I also had some mushrooms leftover that I included.  When the rice is a little more mild, I love to do a drizzle of Sriracha, but this rice had plenty of heat on it’s own.

Garnished with a little salt, pepper, and parsley.


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