Ingredients
Instructions
- Prepare rice according to package directions; set aside.
- Melt butter and olive oil in a large skillet over medium heat. Add onion and pepper and saute, stirring occasionally until nearly tender, about 5 minutes. Add the tortilla chips and continue cooking, stirring occasionally until chips are golden, about 2 minutes more.
- Crack eggs into a large mixing bowl and whisk to combine whites and yolks. Add salsa, rice, beans, cumin, chile powder, salt and pepper and stir to combine. Pour egg mixture into the pan. Using a heatproof rubber spatula, cook, scraping to fluff into curds and prevent burning, just until wet-set. Add cheese and continue cooking until it is melted and gooey and eggs are firm.
- Divide migas onto plates. Top with sour cream and onions and serve immediately, passing additional salsa at the table.
What is the Difference Between White, Yellow, and Red Onions?
Although the flavor, texture, and color of each of these onions varies significantly, they can typically be used in place of one another. They will all behave the same in the pan as they are being cooked.
How to Choose Onions
Choose onions that feel strong and hefty in your palm when you're shopping. Before peeling, stay away from tender onions or ones that have a strong oniony smell. These are signs that the onion is getting older. All of these onions, with the exception of sweet onions, can be kept for a few weeks in a cool, dark pantry or cupboard.
Yellow Onions - This is the onion that we use most frequently and refer to as the all-purpose onion. With further cooking, yellow onions develop a sweeter flavor with a pleasant balance of astringency. Typically the size of a fist, they have layers of meat and a rather strong exterior covering. We find Spanish onions, a particular variety of yellow onion, to have a flavor that is a little sweeter and more delicate.
White Onions - Compared to yellow onions, these onions typically taste sharper and more pungent. They frequently have skin that is paper-thin and more delicate, as well. They can be prepared in the same way as yellow onions, but we prefer them minced and added to chutneys and salsas that are served raw.
Red Onions are the oddballs of the onion family with their deep purple outer peel and crimson flesh. Though their layers are a little less soft and meaty, they taste somewhat similar to yellow onions. The color and relatively mild flavor of red onions make them the most popular choice for use in salads, salsas, and other fresh dishes. During cooking, the wonderful red hue is wiped out. Try soaking them in water before serving if you find their flavor to be too astringent to consume fresh.
Sweet Onions actually taste sweet instead of having the strong, astringent flavor of ordinary onions. They taste great when thinly sliced and added to salads or sandwiches. They might be white to yellow in hue and frequently look flattened or squished. Because they are more prone to spoiling quickly, sweet onions should be kept in the refrigerator.
Try some delicious onion in our: Lentil and Turmeric Pearl Couscous Soup Recipe.
Getting into Couscous?
If you want to start using couscous in your cooking, check out our product page where we have plenty of useful information including the correct water couscous ratio.
