Breakfast Rice (Skillet)

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
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.)

Skillet Breakfast Rice With Velveeta

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.

Making Skillet Breakfast Rice With Velveeta
Skillet Breakfast Rice With Velveeta Omelet

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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