Recipe: Fire and Ice Brunch Skillet (using Rice-A-Roni)

FIRE AND ICE BRUNCH SKILLET

1 (6.8-ounce) package RICE-A-RONI Spanish Rice
2 tablespoons margarine or butter
1 (16-ounce) jar salsa
1/3 cup sour cream
1/4 cup thinly sliced green onions
4 large eggs
1 cup (4 ounces) shredded Cheddar cheese
Chopped cilantro (optional)

In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.

Slowly stir in 2 cups water, salsa and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.

Stir in sour cream and green onions. Using large spoon, make four indentations in rice mixture. Break one egg into each indentation.

Reduce heat to low. Cover; cook 8 minutes or until eggs are cooked to desired doneness.

Sprinkle cheese evenly over eggs and rice. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro, if desired.

Servings: 4
Source: Quaker