I opted to make my Breakfast Skillet Rice with Velveeta. I bought a 2-pound brick of the stuff recently, so I'm on a bit of Velvetta bender right now. When I made this rice, I also made the Velvetta Omelet you can see in the pictures. The bottom line... This skillet rice is a great breakfast side dish and a nice change from potatoes (not that anybody needs a change from delicious hash browns). I used brown rice and red bell pepper. Other than that, I stuck to the recipe as submitted. (This recipe was submitted in 2003. It was tested and photographed in February 2014.)





How To Make Skillet Breakfast Rice

In a large, heavy skillet saute sausage, green peppers, onions and mushrooms until sausage is crumbled and cooked through, around 10 minutes.

Pour off all but 1 Tablespoon of the fat.

Add the rice, garlic powder and black pepper, cooking for another 5 minutes, stirring often.

In a small saucepan or microwaveable dish, melt the Velveeta or Cheese Whiz with a little milk to make a "just pourable" sauce.

Remove rice skillet from heat, add the cheese sauce and mix well.

The rice mixture should be sticky.

Serve hot.






Everything that makes a skillet scramble great except cooked rice takes the place of the eggs. Secret ingredient: Cheese Whiz (or Velveeta cheese).

Mr Breakfast would like to thank Saunny for this recipe.

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