Breakfast Burrito Fried Rice

Ingredients

8 oz. ground chorizo

2 eggs, beaten

1 medium onion, chopped

1 red bell pepper, chopped

1 tsp. cumin

1 cup frozen corn kernels

3 cups cooked rice

1 cup salsa

Salt

Grated cheddar cheese

Shredded lettuce

Directions

1. Brown chorizo in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Remove with slotted spoon. Drain all but 1 tablespoon grease.
2. Add eggs to hot grease in skillet and push around with wooden spoon until barely set. Remove from pan; set aside.
3. Return chorizo to skillet. Add onion and bell pepper; cook until onion is translucent, 5 minutes. Add cumin and corn; cook 1 minute. Add rice and salsa; cook, stirring constantly, until rice breaks up and is heated through, and chorizo reaches a safe internal temperature of 160°F. Stir in reserved scrambled eggs. Season to taste with salt. Top with cheese and lettuce. Refrigerate any leftovers.

Notes: I knew I would enjoy this recipe based on the ingredients. It was also a hit with the rest of the family. We will be having this one again.

Source: clipped from a Kroger magazine we received in the mail.