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1. In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
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2. Slowly stir in 2 cups water, salsa and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
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3. Stir in sour cream and green onions. Using large spoon, make 4 indentations in rice mixture. Break 1 egg into each indentation. Reduce heat to low. Cover; cook 8 minutes or until eggs are cooked to desired doneness.
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4. Sprinkle cheese evenly over eggs and rice. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro, if desired.
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Tip
A twist on Mexican-style huevos rancheros, serve this for brunch or as a light dinner.
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Fire & Ice Brunch Skillet
