Breakfast Rice (Skillet) (4 servings) 3 cups cooked rice (cold leftover rice is best) 1/2 pound bulk sausages 1/2 cup green peppers - chopped 1/2 cup onion - chopped 1/2 cup mushrooms - sliced 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 cup Velveeta cheese or Cheese Whiz - melted with a little milk to make a thick sauce I opted to make my Breakfast Skillet Rice with Velveeta. I bought a 2-pound brick of the stuff recently, so I'm on a bit of Velvetta bender right now. When I made this rice, I also made the Velvetta Omelet you can see in the pictures. The bottom line... This skillet rice is a great breakfast side dish and a nice change from potatoes (not that anybody needs a change from delicious hash browns). I used brown rice and red bell pepper. Other than that, I stuck to the recipe as submitted. (This recipe was submitted in 2003. It was tested and photographed in February 2014.) How To Make Skillet Breakfast Rice In a large, heavy skillet saute sausage, green peppers, onions and mushrooms until sausage is crumbled and cooked through, around 10 minutes. Pour off all but 1 Tablespoon of the fat. Add the rice, garlic powder and black pepper, cooking for another 5 minutes, stirring often. In a small saucepan or microwaveable dish, melt the Velveeta or Cheese Whiz with a little milk to make a "just pourable" sauce. Remove rice skillet from heat, add the cheese sauce and mix well. The rice mixture should be sticky. Serve hot. Everything that makes a skillet scramble great except cooked rice takes the place of the eggs. Secret ingredient: Cheese Whiz (or Velveeta cheese). Mr Breakfast would like to thank Saunny for this recipe. Recipe number 952. Submitted 4/5/2003.