Linguiça Rice and Eggs

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Spring 2015

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Linguiça Rice and Eggs

Linguiça Rice and Eggs
1 (10-oz.) pkg. pork linguiça
3/4 cup chopped onion
1/2 cup chopped tomato
1/4 cup chopped bell pepper
3/4 cup chicken stock
1 (8.8-oz.) pouch precooked rice
1/4 tsp. cayenne pepper
garlic salt, season to taste
4 eggs, scrambled
chopped fresh parsley, (optional)

Prep: 10 minutes  Cook: 20 minutes  Serves: 4

1. Thinly slice half of the pork linguiça. Cook in a large nonstick skillet over medium-high heat for 5 minutes to brown.

2. Stir in chopped onion and cook for 5 minutes more. Stir in chopped tomato and  chopped bell pepper; cook for a few minutes to soften. Add chicken stock, precooked rice and cayenne pepper; cook for 5 minutes or until liquid is absorbed.

3. Season to taste with garlic salt. Stir in 4 scrambled eggs with chopped fresh parsley, if you like.

Nutritional Information:
Nutrition per serving: 298 calories, 15 g protein, 15 g total fat (5 g sat.),
23 g carbohydrate, 1 g fiber, 3 g sugar, 210 mg cholesterol, 504 mg sodium, 8 points


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