Perfect Mexican Skillet Breakfast with Rice

by | Apr 20, 2022 | Pressure Cooking | 0 comments

As a food blogger, I’m always looking for ways to switch up my recipes. On this particular morning, I was on the hunt for something special, something that would inspire me and my readers. That’s when I stumbled upon my aunt’s recipe for Mexican Skillet Breakfast with Rice. Not only is it easy to make, but it’s also full of flavor and perfect for a hearty breakfast. I decided to give it a try, and it quickly became a family favorite!

This dish is so versatile, and I love how it can be adapted to whatever ingredients you have available. I like to mix in sausage, peppers, and onion for a heartier meal, but you can also add in tomatoes, beans, or chorizo for a more flavorful dish. I also like to top the skillet with a sprinkle of cheese and a few slices of avocado for added texture. The options are endless!

I’m so happy to share this family favorite with you! I hope you enjoy it as much as we do. Bon appetit!

Tip: If you don’t have any frozen corn, you can use canned corn instead. Just be sure to drain it before adding it to the skillet.

Variation: For a heartier meal, try adding in cooked sausage, peppers, or chorizo.

A skillet with a Mexican-style breakfast meal of eggs, cheese, and rice

Perfect Mexican Skillet Breakfast with Rice

Perfect Mexican skillet breakfast with rice – a flavorful and easy dish that comes together in minutes! #mexicanfood #skillet #breakfast
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine Mexican
Servings 4


  • Skillet, cutting board, knife, measuring cups and spoons


  • 1 tablespoon olive oil
  • 0.5 cup diced onion
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup uncooked long-grain rice
  • 1 cup vegetable broth
  • 1 cup frozen corn, thawed
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 cups shredded cheese, divided
  • 4 eggs
  • 2 tablespoons chopped fresh cilantro


  • Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, chili powder, salt, and pepper, and cook for an additional minute.
  • Stir in the rice and broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
  • Stir in the corn and diced tomatoes. Sprinkle with 1 cup of cheese and crack the eggs into the skillet. Cover and cook until the eggs are set, about 5 minutes.
  • Sprinkle with the remaining cheese and cilantro. Serve hot.


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