This is one of those, "I've got stuff to use up and need to make some sort of meal out of it all" dishes.
Call it Salsa Fried Rice (the catch-all phrase I came up with), or call it Mexican Hash (what Tom called it as he ate) ... it's a not-particularly-photogenic amalgam of stuff that is actually remarkably good! It even has nutritional value -- not bad for a dinner that took maybe 10 minutes to almost literally throw together. Who needs Rachael Ray and her 30-minutes meals???
A little brown rice ... a little of the Wholly Guacamole salsa that I'd received as a sample awhile ago ... the last dribble of corn that had been taking up space in the freezer ... some onion and a portion of an orange pepper ... one egg ('cause I'm a bit OCD-ed and there was an odd number of eggs in the carton; using one, as is done with traditional fried rice, made everything better -- and even!) ... some vegetarian burgers, chopped up ... a little cheese.
And these myriad little tidbits all came together to make an excellent dinner!
Salsa Fried Rice
2 tablespoons oil
1/2 small red onion, chopped
1/2 small orange pepper, chopped
2 Morningstar Farms Spicy Black Bean burgers, defrosted, chopped
2/3 cup corn
1-1/2 cups cooked brown rice
1/2 cup fresh salsa
1 teaspoon chili powder
1/2 teaspoon salt
2/3 cup chopped tomatoes with chilis
1/2 cup grated cheddar
sour cream, for serving
Heat the oil in a large skillet, over medium-high heat. Add the onion and pepper; saute until the onion is translucent. Add the black bean burgers and the corn; saute 2 minutes. Add the rice and saute for 2 minutes.
Combine the salsa, egg, chili powder and salt; make a space in the center of the rice, pushing the rice to the edges of the skillet. Pour the egg into the center, and stir gently for 1-2 minutes as it starts to cook. Stir the egg and the rice together, sauteing for 2-3 minutes until the egg is cooked. Stir in the tomatoes and the cheese, and continue cooking until the cheese has melted into everything.
Serve hot, with sour cream.