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Need a new breakfast recipe? Try this 30-minute scrambled egg and Zatarain’s Spanish Rice meal – the perfect, hearty weekend dish makes up to 8 servings. Just open a jar of salsa and serve with warm flour tortillas.
2 1/2 cups water
1 package ZATARAIN'S® Spanish Rice
2 tablespoons butter, divided
1/2 cup diced green bell pepper
2 tablespoons finely chopped jalapeño pepper
6 eggs, beaten
1 cup frozen corn, thawed
6 (8 inch) flour tortillas, warmed
1 cup salsa
Mix water, Rice Mix and 1 tablespoon of the butter in medium saucepan. Bring to boil on high heat. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Stir in corn. Let stand 5 minutes.
Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet on medium heat. Add peppers; cook and stir 3 minutes or until softened. Add eggs; cook and stir until eggs are firm. Add rice mixture; mix lightly to combine.
Serve with warm flour tortillas and salsa.
(Amount per serving)