If you’ve got leftover corn tortillas sitting around — don’t throw them out! This simple and flavorful dish turns basic ingredients into something filling and flavorful. In about 20 minutes, you’ll have a classic Tex-Mex breakfast. What Are Migas con Huevo? Migas con huevo is a traditional dish originating from Spain and Portugal. The name migas actually means “crumbs,” and the original version was made with stale bread. When the recipe made its way to Mexico, bread was swapped out for corn tortillas. Over time, it evolved into what we now know as migas con huevo — fried tortilla strips or pieces mixed with scrambled eggs, tomatoes, onions, and jalapeños. Here at Tex-Mex at Home, this is one of our go-to recipes when we want something easy, filling, and full of flavor. Let’s get started! 🍳 Ingredients (Serves 3–4) - 2 tablespoons of oil, divided - 6 corn tortillas, cut into strips or small triangles - ¼ cup white onion, finely chopped - 1 medium tomato, finely diced - 2 jalapeño peppers (deseeded and deveined to avoid heat) - 6 eggs - ½ teaspoon of salt (or to taste) Instructions 1. Cut and Fry the Tortillas Start by cutting your corn tortillas into bite-sized pieces. I usually go with triangles, but strips or squares work too. This is a great way to use up leftover tortillas that are a little too dry for tacos. Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, add the tortilla pieces. Fry for about 5–7 minutes, stirring occasionally, until golden brown and crispy. This step gives your migas their signature crunch, so make sure they are extra crispy. Transfer to a paper towel-lined plate to absorb the excess oil. Set aside while you cook the rest of the dish. 2. Sauté the Onion and Jalapeño In the same pan, add the remaining tablespoon of oil along with your chopped onion and jalapeño. Cook for 2–3 minutes until the onions are translucent. 3. Add Tomato and Eggs Add your diced tomato and let it cook down for an additional 3–4 minutes, until softened. Now pour in your 6 eggs and mix everything together. Here’s the trick: don’t add the crispy tortilla pieces yet! Let the eggs cook for a minute or two first, so your tortillas stay crispy. 4. Mix It All Together Once the eggs are mostly cooked, gently fold in your tortilla chips and mix until everything is coated. Cook for one more minute, season with salt to taste, and you’re done. Our migas con huevo is ready! How to Serve Migas If you’re making these for brunch, serve them with refried beans on the side and a sprinkle of cheese on top. It’ll taste just like something from my family’s kitchen in the Rio Grande Valley of South Texas. Other great toppings include salsa, avocado slices, shredded cheese, or queso fresco. ✅ Recipe Notes -       Day-old corn tortillas work best for migas because they crisp up more easily. -       To reduce the spice level, remove the seeds and veins from your jalapeños. -       Migas are best enjoyed fresh, but you can prepare your ingredients in advance (meal prep) to save time. 🛒 Shop Tex-Mex at Home seasonings + merch: https://www.tex-mexathome.com 💬 Frequently Asked Questions About Migas con Huevo What is the difference between migas and chilaquiles? Migas are made by mixing crispy fried tortilla pieces into scrambled eggs with tomato, onion, and chiles. Chilaquiles, on the other hand, are tortilla chips simmered in salsa and topped with eggs, cheese, and crema. Migas = crispy, chilaquiles = saucy. Can I use flour tortillas instead of corn tortillas in migas? Corn tortillas are traditional and give the best texture. Flour tortillas absorb more oil and don’t get as crisp. How do you keep migas from getting soggy? Fry the tortillas until they’re golden brown and add them to the eggs only after the eggs have mostly cooked. That way, they stay. Are migas gluten-free? Yes! As long as you use 100% corn tortillas, this migas recipe is naturally gluten-free. Just double-check your packaging. Can I make migas ahead of time? Migas are best enjoyed fresh, but you can prep the veggies and tortillas in advance. The full dish cooks in under 20 minutes, so it’s easy to pull together when you’re ready. What should I serve with migas? Great sides for migas include refried beans, avocado, queso fresco, and salsa. Perfect for a complete Tex-Mex breakfast or brunch. Where did migas originate? Migas originated in Spain and Portugal as a way to use stale bread. When the dish came to Mexico, it evolved to use corn tortillas instead. Now it’s a staple in Mexican and Tex-Mex cuisine.

There’s nothing like a warm bowl of Arroz con Leche to make you feel like you're back at home in Mexico. This creamy, cozy rice pudding is full of cinnamon flavor and sweet milk. This comforting dessert has been around for centuries, originating from Spain and gaining popularity across Latin America as a favorite for family gatherings and celebrations. The best part? It’s so simple to make! Watch the full recipe during the YouTube premiere on October 16th at 11:00 a.m. Ingredients for Mexican Arroz con Leche (Serves 4-6) 1 cup of rice, well rinsed 3 cups of water 1 slice of lime peel (to cut the starchy flavor and add a light aroma) 1 long or 2 short cinnamon sticks 3 cups of whole milk 1 can of sweetened condensed milk 1 can of evaporated milk ½ teaspoon of vanilla extract ⅓ cup of raisins — optional, but traditional in many Mexican households Instructions Step 1: Cook the Rice Bring 3 cups of water to a boil in a pot. Once it’s boiling, add the rinsed rice, lime peel, and cinnamon sticks. Cover and cook for about 15 minutes, until the rice is tender but still al dente. Remove the lime peel and set aside. Step 2: Prepare the Milk Mixture While the rice is cooking, mix your three milks — regular milk, sweetened condensed milk, and evaporated milk — in a separate saucepan. Add the vanilla. Warm this mixture gently over low heat so it’s ready to go when our rice is tender. Step 3: Combine and Simmer When the 15 minutes are up and most of the water has evaporated from the rice (but it’s not completely dry), pour in the warm milk mixture. Turn the heat to medium until it starts to bubble, then reduce it to medium-low. Continue stirring to prevent the mixture from sticking to the bottom of the pan. Step 4: Thicken and Finish Continue cooking for about 15 minutes, uncovered and stirring constantly. The mixture will thicken and become creamy. Once the pudding has thickened to your liking, remove the cinnamon sticks and stir in the raisins, if using. The hot pudding will plump them up nicely. Let it rest for about 10 minutes. Note on pudding thickness: once the arroz con leche cools, it will become thicker. This is something to consider when deciding when to turn off the heat. Conclusion This Authentic Mexican Arroz con Leche recipe is creamy, comforting, and full of cinnamon flavor — the perfect dessert for fall or any time of year. Whether you enjoy it warm or chilled, it’s sure to become one of your all-time favorite desserts. For more authentic Tex-Mex recipes, follow Tex-Mex at Home on YouTube, Facebook, Instagram, Threads, and Pinterest! Notes & Tips Don’t skip rinsing the rice — it helps remove excess starch and keeps the texture silky instead of gummy. If you prefer your Arroz con Leche sweeter, you can add a few tablespoons of sugar to taste. Serve it warm for a cozy fall dessert or chilled for a refreshing treat. This dessert thickens as it cools, so add a splash of milk when reheating if needed.   FAQ – Common Questions About Arroz con Leche Q: What is the difference between Mexican arroz con leche and regular rice pudding? Mexican arroz con leche is made with cinnamon sticks, sweetened condensed milk, and sometimes lime peel, giving it a distinctive aroma and rich flavor. Q: Can I make arroz con leche without condensed milk? Absolutely. Replace the condensed milk with regular milk and add sugar to taste. It will be lighter but still flavorful. Q: How do I keep arroz con leche from sticking to the pot? Stir constantly, especially after adding milk. Use a long-handled spoon and keep the heat low to medium. Q: Can arroz con leche be made ahead of time? Absolutely! It stores well in the fridge for up to three days. Reheat gently and add a little milk to loosen the texture.

Hola amigos! At every family gathering growing up, there was a pot of Mexican rice and fresh frijoles simmering on the stove. Warm, comforting, and full of flavor. I watched my tías and abuelitas carefully chop tomatoes, onions, and garlic, blending everything by hand to get that perfect balance. It was made with care. When I moved to the Washington, DC area, I found myself craving those flavors—the taste of home. But life moves fast now, and between work, kids, and weeknight chaos, I don’t always have time to make rice from scratch. Sound familiar? Image of traditional Mexican rice with YouTube brand on the right lower corner. That’s why I’m sharing two ways to make Mexican rice: The traditional way (like my family taught me ) A quick Tex-Mex shortcut using my Tex-Mex at Home Rice Seasoning 🙌 Image of Tex-Mex at Home Rice Seasonings Let’s start with the traditional version. 🍅 Traditional Mexican Rice Recipe (From Scratch with Fresh Veggies) This recipe is made with whole tomatoes, garlic, and onion, which are boiled and blended into a homemade base that gives the rice incredible depth of flavor. It takes a little more time, but the result? Totally worth it. Picture of delicious traditional Mexican rice Now, let’s get to the recipe! 🛒 Ingredients 1 cup of long-grain white rice (uncooked and unwashed) 2 ripe Roma tomatoes ½ white onion 2 garlic cloves 1¼ cups of chicken broth (or water for a vegan version) 1 tbsp of neutral oil (like vegetable oil) 1 tsp salt (or to taste) ¼ tsp ground black pepper ½ tsp dried parsley Step 1: Boil the Fresh Veggies for the Rice Base Start by boiling water in a small pot—just enough to fully cover your vegetables. Once the water is boiling, add the fresh tomatoes, ½ onion, and 2 garlic cloves.   Let them cook over medium heat for about 5 to 7 minutes, or until the tomatoes are soft and the skins begin to peel. This step is key to creating a smooth, flavorful sauce—the perfect base for authentic Mexican rice. Unlike salsa, which benefits from texture, this sauce should be silky and blended. Bring a small pot of water to a boil—just enough to cover the veggies. Once boiling, add the tomatoes, onion, and garlic. Boil over medium heat for 5–7 minutes until the tomatoes are soft and the skins begin to peel. We want a silky, smooth sauce here (not chunky like salsa). Step 2: Blend the Sauce Transfer the cooked veggies to a blender and blend until smooth. You should have about 1 cup of sauce. Set it aside—this will be the flavorful base for our rice. Step 3: Toast the Rice Heat 1 tablespoon of oil in a medium pan over medium heat. Add the dry, unwashed rice and toast it for 4–5 minutes, stirring frequently, until golden brown. If it starts to brown too quickly, just lower the heat. Once most of your rice is golden brown, add the blended tomato sauce. Expect a nice sizzle—that’s a good sign! Image of toasted rice with tomato sauce mix steaming Stir to coat the rice evenly and let it cook for 2–3 minutes, stirring continuously to prevent the sauce from sticking to the pan. Step 4: Add the Liquid & Let it Simmer Add your chicken broth (or water, for a vegan recipe), salt, pepper, and parsley. Stir gently to combine all of your ingredients. Bring the rice mix to a gentle boil, then cover and reduce the heat to low. Let it simmer for 20 minutes. AND… Resist the urge to peek! Step 5: Rest & Fluff After 20 minutes, turn off the heat and let the rice rest, still covered, for 10 minutes. Then, fluff it with a fork or spatula and enjoy that tasty, fluffy rice that smells and tastes like home.   🌶️ Rice with Tex-Mex at Home Bold Rice Seasoning Cooking Instructions Image of Tex-Mex at Home Bold Rice Seasoning Ingredients 1 cup of long-grain white rice 2¼ cups chicken broth (or water, for a vegan recipe) 1 tbsp neutral oil (like vegetable oil) 1 package of Tex-Mex at Home Bold Rice Seasoning (or Simply/Coastal Rice) Step 1: Toast the Rice Heat the oil in a medium pan over medium heat. Add the dry rice and toast it for 4–5 minutes until most of the rice is golden brown.   Step 2: Add Seasoning & Simmer Add broth (or water, for a vegan recipe), and sprinkle in 1 packet of Tex-Mex at Home Bold Rice seasoning. Stir well, then bring to a boil. Cover and reduce the heat. Let it simmer on low heat for 20 minutes.   Step 3: Rest & Fluff Turn off the heat and let it sit covered for 10 minutes. Then fluff your rice, and it's ready to serve! Why Choose Tex-Mex at Home Seasonings?   Each of our handcrafted rice blends brings something special to the table: 🌿  Simply Rice  has a smooth, light flavor that's perfect for everyday meals and kid-friendly plates. It's the go-to when you want comfort without the extra kick. 🔥  Bold Rice  delivers a deeper, richer Tex-Mex flavor when you're craving that extra punch of boldness (don’t worry—it’s not spicy). 🌊  Coastal Rice  is our Spanish-inspired blend, ideal for seafood lovers and summer dishes with bright, fresh notes. All blends are: ✅ Vegan-friendly ✅ Made with real ingredients ✅ Free from MSG or fillers 📅 Save This Recipe Don’t forget to save this recipe and tag us when you make it! Thanks for being here, and I hope this rice recipe brings a little Tex-Mex joy to your kitchen. 🍾️🌶️💕  ❓ FAQ: How to Make the Best Mexican Rice at Home What is the best type of rice for authentic Mexican rice? The best for Mexican rice is long-grain white rice . It stays fluffy and absorbs the sauce well. Avoid instant or short-grain rice, which can get sticky. Should I rinse the rice before cooking Mexican rice? No— do not rinse the rice  for this recipe. The natural starch helps the sauce cling to each grain and gives the rice that signature texture. Plus, toasting unwashed rice  builds a golden, nutty flavor and helps it soak up all the tomato goodness. How do I make vegan or vegetarian Mexican rice? Just swap the chicken broth for water or veggie broth ! Both the traditional and Tex-Mex at Home versions work great for plant-based meals. Can I make Mexican rice with canned tomatoes? Yes! If you don’t have fresh tomatoes, use canned Roma tomatoes . It won’t be exactly the same, but it still tastes great. Is Tex-Mex at Home Bold Rice Seasoning spicy? Nope! Our Bold Rice seasoning has bold flavor without heat . It’s made for the whole family—just rich, deep Tex-Mex goodness. How much Tex-Mex rice seasoning do I use per cup of rice? One packet of Tex-Mex at Home Rice Seasoning seasons 1 dry cup of rice , which makes about 4 generous servings. Can I make Mexican rice in a rice cooker or Instant Pot? I haven't tried it, so please let me know if you do. Here is what I would do. Use the same ingredient ratios  and follow your machine’s white rice settings. How do I store leftover Mexican rice? Let it cool completely, then store in an airtight container  in the fridge for up to 4 days—or freeze it for up to 2 months. Where can I buy Tex-Mex at Home Rice Seasoning? You can buy it right here on our website ! All blends are made with real ingredients, no fillers, and big Tex-Mex flavor. Can I double the Mexican rice recipe? Yes! Just double all the ingredients  and use a larger pot or pan. The cooking time stays the same. #TexMexatHome #MexicanRice #TexMexRecipes #AuthenticMexicanFood #EasyRecipes #HomemadeRice #MexicanSideDish #WeeknightDinner #LatinaOwned #BoldFlavors #VeganFriendly #SmallBusiness #WomanOwnedBusiness