Skillet Spanish Rice Scramble is colorful and filling, and brings bright flavor to your table. Serve it as a side dish, or let it take center staged plated with warm tortillas.
Spanish rice on its own is a flavorful and colorful side dish, but when you add protein like black beans and scrambled eggs to the mix, it transforms into a filling meal (and I like the leftovers for breakfast the next morning).
I was on a mission to make an easy meal out of staples, and what I came up with was this recipe for Skillet Spanish Rice Scramble. Now, there might be a few ingredients you don’t have on hand, like jalapeños or fresh cilantro, but you can improvise. Maybe you have a few cans of fiery diced tomatoes in your pantry, or a can of diced green chilies. No cilantro? Squeeze a little lime juice over the top.
Yes, Spanish rice is a traditional dish that doesn’t see a lot of drastic variation in how it’s made or the ingredients used, but in my opinion, the beauty of this dish is that you can add whatever you’d like into the skillet. Now that I think about it, tossing in green olives would be pretty tasty, too, and a little sour cream or shredded cheese over the top would make things extra special!
Skillet Spanish Rice Scramble will brighten any meal with its flavor and color. You’ll love that it’s filling, and easy to make with what you likely have on hand.
Skillet Spanish Rice Scramble
Serves 4-6
INGREDIENTS
- 3 cups white rice
- 1-1/2 tablespoons olive oil
- 1/4 cup white onion, diced
- 2 jalapeño peppers, seeds and membrane removed, diced small
- 3 garlic cloves, minced
- 8 ounces petite diced tomatoes in juice
- 6 ounces tomato sauce
- 1/3 cup water
- 1/2 teaspoon dried cumin
- 1/2 teaspoon dried coriander
- 1/2 teaspoon dried ancho chile powder
- 8 ounces cooked black beans
- 4 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon hot sauce, more or less to taste
- Fresh cilantro leaves as garnish
- Optional: Sour cream or shredded cheese for garnish
INSTRUCTIONS
- Cook the white rice according to package directions, but for half the required cooking time. Drain and set aside.
- Add the oil to a skillet over medium heat. When hot, add the onion and jalapeño peppers. Cook for about 3 minutes or until they begin to soften. Add the garlic and cook for about 30 seconds.
- Add the diced tomatoes and juice, tomato sauce, water, cumin, coriander, and ancho chile powder. Mix and bring to a boil.
- Add the half-cooked rice to the skillet. Mix well, and use the back of a spoon to flatten the mixture over the skillet.
- Reduce the heat to medium low and cook for 8-10 minutes, stirring a bit to make sure the rice doesn’t stick to the bottom of the pan.
- When the rice is tender, pour the beaten eggs into the skillet along with the salt, pepper, and hot sauce. Use a spoon to slowly stir and incorporate the eggs into the other ingredients. Allow the mixture to cook for several minutes, stirring occasionally.
- Remove from the heat, garnish with fresh cilantro, and serve warm with tortillas.
- Add a dollop of sour cream or shredded cheese over the top if you’d like.
Serves 4-6
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