I adore leftover Mexican rice because we get to reincarnate it as breakfast. This was incredibly good. In addition to the rice, Nick and I fried up some potatoes using olive oil, salt, pepper, and a dash of smoked Spanish paprika until the edges were all golden and crispy. We topped our starches with a fried egg, grated cheddar and chopped tomatoes. We added our favorite "pepper toast" on the side. I would happily eat this for any meal of the day.
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I've been making up breakfast burritos from leftover Mexican nights and freezing them to take with me on work trips. So delicious! Lately that's been seasoned ground beef, hash browns, scrambled eggs, and cheddar cheese wrapped in a flour tortilla (homemade, of course). 60 seconds in the hotel microwave and it is an outstanding breakfast!
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