Southwest Eggs 'n Rice

You like that title? Sounds legit, doesn’t it?

Little did YOU know [until right now] that this meal was born out of pure laziness. Now, I’m not proud of being lazy. But I’m just sayin’… this time, it paid off. Because I now have a simple, tasty meal I can make whenever I don’t really feel like cooking if you know what I mean.

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So here’s what you need.

Ingredients:

  • 1 cup white rice

  • 1 cup full fat coconut milk

  • 3 eggs

  • 1 T coconut oil, avocado oil, or butter

  • Salsa

  • Cilantro

  • Avocado

  • Cheese/sour cream (if you tolerate dairy)

Directions:

  1. If you can soak your rice overnight, do it. If you can’t, just rinse it really good before making it. Prepare rice according to directions, but substitute one cup of water for one cup of coconut milk (get some cream in there).

  2. While the rice is cooking, heat up your oil or butter in a pan on medium-high heat. MAKE SURE you wait until the pan is hottttttt.

  3. Crack however many eggs you want into the hot pan. I like to cover mine with a lid to help the yokes cook. They probably only need 2-3 minutes, depending on your stove. BUT DO NOT OVERCOOK THEM! Watch them like a hawk because #teamrunnyeggs.

  4. Spoon rice onto a plate and top with eggs, salsa, avocado, cilantro, and any other toppings your heart desires. Enjoy!

I really couldn’t be happier about this meal. Best part is, you can eat it for breakfast, lunch or dinner! Hope you like it as much as I do!

Lexie Gray1 Comment