Oven Egg Rice
Festive Food Alert! This year’s Cinco de Mayo inspiration comes from leftovers. I always have rice, beans and a variety of meat leftovers on any given day. That’s how oven egg rice came about – dumping a lot of leftovers on a sheet pan and beautifying it with some eggs. Spread your rice onto a sheet pan and top it with cooked meat (chorizo is my favorite!) and a handful of cooked beans. Then, create little pockets in the rice and crack some eggs into those pockets. Sprinkle over some salt, pepper, chili powder, garlic powder, cumin, lemon pepper, whatever you like, over the entire sheet pan. 10 minutes later in a 400 degree oven, you’ll have the beginning of a deconstructed burrito of sorts. Top the eggs and rice with cilantro, green onions, salsa, green chile… get creative! We love to dollop some sour cream over the whole thing. Eat it straight from the sheet pan with tortilla chips like it’s a plate of nachos, or spoon it onto a plate like it’s fried rice.
