Dinner

Mexican Egg and Rice Bake is for Dinner.

Mexican Egg and Rice Bake takes 20 minutes to prepare.

Mexican Egg and Rice Bake takes 45 minutes to cook.

Mexican Egg and Rice Bake makes 6 servings.

The ingredients for Mexican Egg and Rice Bake are:

brown rice (1 cup cooked), 1.5 serving
Rice, white, short-grain, cooked, unenriched, 1.5 cup
Ground Turkey, 1 unit, yield from 1 lb raw
Canned Tomatoes, 2 cups, drained
Green Chiles (Diced), 7 oz
Egg, fresh, 6 jumbo
Cheese, Kraft Mexican Style Taco Cheese, 1 cup
Milk, 2%, 1 cup
Whole Wheat Flour, 2 Tbsp

Here is how you make Mexican Egg and Rice Bake:

Preheat the oven to 350 degrees F. Spray a 13x9" dish with nonstick cooking spray. In a large skillet, cook ground turkey over medium-high heat until browned; drain. Add the drained tomatoes and green chiles to the turkey. Combine the rice and turkey mixture in the greased baking dish. Using the back of a spoon, make 6 evenly spaced indentations in the mixture. Crack 1 egg into each indentation. Pierce the egg yolks but do not stir. In a small bowl, combine the milk and flour. Pour over the rice. Bake at 350 for about 30 to 40 minutes or until the eggs are set. Sprinkle with the cheese. Bake an additional 2 to 5 minutes to melt the cheese.Feel free to add cumin, oregano, chili powder, etc. to the turkey to flavor it. I do! I add about 1 tsp. cumin, 1 Tbsp. oregano, and 1 Tbsp. chili powder. I also add a healthy handful of chopped cilantro to the rice mixture.Number of Servings: 6Recipe submitted by SparkPeople user VESPACHICA.

The nutritional information for Mexican Egg and Rice Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 460.1

• Total Fat: 20.6 g
• Cholesterol: 352.3 mg
• Sodium: 580.0 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 1.9 g
• Protein: 31.8 g

Mexican Egg and Rice Bake is Mexican cuisine.