Fiesta Egg Skillet

“This one-skillet main dish is fast and easy–Mexican rice with onions, ham, chiles, and tomatoes is cooked with eggs and cheese for a hearty, all-in-one meal.”


  • 2 tablespoons olive oil
  • 1/2 cup sliced onion
  • 1 (5.4 ounce) package Knorr(R) Fiesta Sides(TM) – Mexican Rice
  • 8 eggs
  • 1/4 cup heavy cream
  • 1 cup diced ham
  • 1 (4 ounce) can diced green chiles, drained
  • 2 medium tomatoes, diced
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Heat oil in a 12-inch non-stick skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Remove onions from skillet and set aside. Add Knorr(R) Fiesta Sides(TM) – Mexican Rice to skillet and cook according to package directions.
  2. Whisk eggs and cream together in a large bowl until well combined and frothy.
  3. Add onions, ham, green chiles and tomatoes to rice in pan; stir well to combine. Slowly pour in egg mixture; stir gently. Reduce heat to low and cover.
  4. Push mixture from the sides to the center with a spatula, allowing uncooked eggs from top of egg skillet to seep down to the bottom, then re-cover. Do this several times, every few minutes, until eggs are just about set.
  5. Stir in 1 cup shredded Cheddar cheese; add remaining cheese to top of egg skillet. Cover and allow cheese to melt. Season with salt and pepper to taste. Serve immediately.