El Rancho Eggs With Rice

"This is a nice simple dish to put together, I usually scale this down to serve one when hubby's not home for dinner and eat straight from the dish, it's a great healthy one dish meal, could even be a fancy brekky if you like."
El Rancho Eggs With Rice created by Mommy Diva
Ready In:
1hr 5mins



  • Break the broccoli into small pieces and rinse well, place into a greased casserole and add the rice, crumbled stock cubes, seasonings & capsicum.
  • Carefully pour the boiling water over & stir gently, cook uncovered at 180.C for approx 30-40 mins or until the rice has absorbed the liquid, stirring occasionally.
  • Make 5-6 depressions into the surface of the rice mixture and break an egg into each, scatter with cheese and return to oven until eggs are set & cheese melted.
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  1. bluemoon downunder
    A very tasty and quick-to-prepare week-night meal. I halved the recipe for just two of us, so there's some left over for another meal for one. The only changes I made were to use my Vegetable Stock Recipe #135453 instead of water, and to add 2 cloves of finely minced garlic. Made for 1-2-3 Hit Wonders 2008.
  2. VegSocialWorker
    This got a big "yummm" from hubby, so that's 5 stars in my book. This was a perfect meal for my super lazy Saturday... I really did not feel like cooking but didn't want take out. So simple, yet still pretty healthy. I used a whole grain mixture instead of rice, which naturally took more time to cook. I didn't change the amount of water and it worked fine. I used 3 eggs and a low fat extra sharp cheddar. Thanks for posting! I would make it again.
  3. katew
    Fabulous week nigt vegetarian meal - mine did take much longer to cook - closer to an hour but I think that is my ovens fault - this was so tasty and enjoyed by the whole family - I added a few chopped mushies to enhance mushroon stock cubes - thanks for posting mandy from oz
  4. Mommy Diva
    El Rancho Eggs With Rice Created by Mommy Diva
  5. Mommy Diva
    Quick, easy and nice flavor! I made a single portion for lunch and it was really nice. I don't have mushroom stock cubes so I used vegetable stock in place of the water, cubes and salt. Also don't have tasty cheese (or don't know what it is in the States) so I used a shredded cheese blend (sorry for the sea of melted cheese in the picture!) Great dish,I'll make again! Thanks for posting Mandy!! "Went to Market Tag 2007"

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