Try something new with a bit of spicy kick for breakfast with these fluffy and hearty, Mexican-inspired omelets.
Heat oil in a large saucepan set over medium-high heat; cook chorizo, onion, garlic, jalapeño, cumin, oregano, chili, salt and pepper for about 5 minutes or until chorizo is browned and vegetables are softened. Stir in rice.
Cook, stirring occasionally, for 2 to 3 minutes or until rice is well coated. Stir in broth and tomatoes; bring to boil. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork.
Melt butter in a large cast-iron pan set over medium heat; cook green onions, bell pepper, jalapeño, paprika, oregano, cumin, salt and pepper for 3 to 5 minutes or until softened. Slowly pour in cream; bring to boil. Reduce heat to low.
Toss Cheddar and Monterey Jack together with flour. Add cheese to pan, a handful at a time, stirring until cheese is completely melted before adding another handful (cheese should melt but not boil). Move pan off heat if needed. Keep warm.
Whisk together eggs, 1/4 cup water, salt and pepper.
Melt 1 tbsp butter in a small nonstick skillet set over medium heat; pour 1/2 cup of the egg mixture into the pan. As eggs set around the edge of the skillet, gently push cooked portions toward the center of the skillet with a spatula, tilting and rotating the skillet to allow uncooked egg to flow into empty spaces.
When eggs are almost set on surface but still look moist, spoon 1/4 cup Mexican rice onto one side. Sprinkle with heaping 1/3 cup Monterey Jack. Fold omelet over filling; cook for 1 minute.
Slide omelet onto a plate. Top with 2 tbsp Queso Sauce. Repeat to make 5 more omelets (keep omelets warm in low oven).
Transfer to serving plates; drizzle with Queso Sauce. Or, transfer omelets to buttered baking dish; drizzle Queso Sauce over top and broil for 1 to 2 minutes or until cheese starts to bubble.
Enjoy your breakfast eggs in a new way with these Omelettes Stuffed with Mexican Rice with Chorizo in a homemade Monterey Jack and cheddar cheese sauce. If you’re a lover of Mexican flavors and a bit of heat, this recipe is sure to be a fast favorite. Instead of using regular breakfast sausage, this recipe is made with chorizo, a Mexican sausage typically made with seasonings like chili powder, paprika, and cumin, for some added heat. Fluffy Mahatma® White Rice is added to the mix to create a delicious and hearty breakfast to get your day started off right.
Need a breakfast to go? Warm up your favorite flour or wheat tortilla and use this omelet to fill it for the perfect breakfast burrito! Just make sure to pack some of your favorite salsa for dipping, too. You won’t be disappointed!
If you like things extra spicy, feel free to add extra jalapenos or any of your favorite peppers. And if you’re on the other end of the heat spectrum and chorizo has too much spice for your liking, replace it with your favorite breakfast sausage or bacon for an equally tasty version.
If desired, prepare the Mexican rice in an Instant Pot before adding into the recipe.
Substitute bacon for chorizo if desired.