Did you know that rice grits are a thing? Naturally gluten free, rice grits are a fantastic addition to your breakfast, lunch, or dinner because they are super versatile. I’ve added roasted poblano peppers to mine, along with some Mexican spices and herbs, and topped it with a crispy fried egg and some creamy avocado.
Okay, so nobody ever told me about rice grits and I really blame them for that.
Rice grits are completely new to me. Maybe you’ve been riding the rice grits wagon for a while, but not me. Rice grits pleasantly surprised me with their cute little pieces of whole grain, gluten free goodness. I got mine from this company.
The white rice grits have a softer creamier texture than the brown rice grits, which have a slightly crunchy bite and nutty flavor to them, Both are delicious and very versatile.
This easy breakfast meal (or lunch or dinner if you want) comes together in a cinch of you take the time the night before to roast and chop your poblano pepper. My two year old grandboy ate a whole bowl of them. He couldn’t get enough.
- I’ve used the white and the brown rice grits. The brown has a crunchier texture, much like brown rice. Both are delicious. The brown takes a little longer to cook.
- You can make this vegan by using vegetable stock, and leaving out the butter and the egg.
- I am not a fan of any super spicy chile, so poblanos worked well for me. I’m also thinking roasted tomatillos would be excellent in these grits. I’m so gonna do that.
- Cheese would be an obvious tasty mix in, but we don’t do a lot of dairy in our house, so I left it out.
- If the grits get a little thick from sitting there a while, just stir in some more stock to thin them out.
- Of course the day I want to photograph this, all of my avocados were mushy. :/
- 1 medium poblano pepper
- 3 cups chicken stock (use vegetable stock or water if vegan
- 1 tablespoon butter (omit if vegan)
- 1 cup white or brown rice grits (I used TwoBrook Farms)
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- The juice of 1 lime, plus slices or wedges for garnish
- 1-2 tablespoons chopped cilantro plus more for garnish
- Salt and pepper to taste
- 4 large eggs
- 2-3 tablespoons avocado oil for coating the pan
- 1 avocado, thinly sliced
- Place a poblano pepper on a burner over hight heat on a gas stove. Let roast until charred and dark, then turn with tongs to other sides until pepper is black. Place in a bowl, then cover tightly with plastic wrap. Let cool for 30 minutes. Remove from bowl and pull off peeling with fingers, and clean out seeds and discard. Chop pepper and set aside.
- Place stock in a medium saucepan and add grits and butter. Cook according to package directions until done. (18 minutes for brown grits, 10 minutes for white.) Stir in the cumin, oregano, juice of one lime, the poblano pepper, and 1-2 tablespoons cilantro. Stir to mix, then add salt and pepper to taste.
- Heat a medium cast iron or nonstick skillet over medium-hight heat. Coat the bottom lightly with avocado oil. Crack eggs into skillet and cook until crispy around edges (or until desired doneness). Add salt and pepper to taste.
- Divide the grits up between 4 bowls. Place the egg on top, then garnish with ¼ avocado, more cilantro and lime wedges.
- *Can roast pepper under broiler as well. Place on a baking sheet and roast until charred.