Eggs and Mexican Rice

Thanks to my inlaws, we have a dozen fresh eggs from their very own chickens. These eggs made the most delicious tasty scrambled eggs. We had some leftover rice which was perfect for Mexican Rice!

Ingredients
Eggs
Cooked rice
Tomatoes, chopped
Onion, chopped
Corn
Tomatillo sauce
White cheddar cheese, shredded

To make the rice:

1. Saute 1/2 of a chopped onion in olive oil until golden.
2. Add chopped tomatoes with juice and saute.
3. Add 1 Tsp or so Tomatillo sauce, salt and pepper and stir.
4. Add 1 can of drained corn and the rice and stir. Heat through.
5. Just before serving, sprinkle the white cheddar cheese on top.

To matke the eggs:

1. Melt 1 Tbs butter in a nonstick skillet.
2. Whisk whole fresh eggs with a little salt and pepper.
3. Pour the eggs into the skillet and cook on medium-high heat.
4. Carefully fold over eggs as the bottom cooks. Don't let them cook too long on any side.
5. Cook just until solid but still moist.

I love having breakfast for dinner every now and then. This meal is delicious for dinner or breakfast. Enjoy  :o)