Brunch Rice

Name: Brunch Rice
Yield: 6
Cuisine: Fusion
Ingredients: butter; carrots; green bell peppers; mushrooms; egg whites; eggs; milk; salt; black pepper; brown rice; cheddar cheese; corn tortillas (6-inch)

For brunch recipes; this is one of our favorites. An excellent way to use up leftover brown rice with eggs, cheese, and veggies for a quick healthy breakfast.

YIELD

6 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

TEASPOON BUTTER
or butter

CUP CARROTS
shredded

CUP GREEN BELL PEPPERS
diced

CUP MUSHROOMS
fresh, sliced

EACH EGG WHITES
beaten *

LARGE EGGS
beaten

CUP MILK

TEASPOON SALT

TEASPOON BLACK PEPPER
ground

CUPS BROWN RICE
cooked *

CUP CHEDDAR CHEESE
shredded

X CORN TORTILLAS (6-INCH)
optional, warmed *

Directions

Melt margarine in large skillet over medium-high heat until melted.

Add carrots, green pepper, and mushrooms; cook 2 minutes.

Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Mix well.

Reduce heat to medium and pour egg mixture over vegetables.

Continue stirring 1½ to 2 minutes.

Add rice and cheese; stir to gently separate grains.

Heat 2 minutes. Serve immediately or spoon mixture into warm corn tortillas, if desired. Microwave Oven Instructions: Combine carrots, green pepper, mushrooms, and margarine in 2½ quart microproof baking dish . Cover and cook on HIGH 4 minutes. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice; cook on HIGH about 1 minute until heated through.