Breakfast Rice (Skillet)
(4 servings) Printable Version
- 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
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.
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