Mexican Skillet Eggs and Rice

• 12 lb cooked chorizo sausage or 12 lb smoked sausage, halved lengthwise, cut into 1/2 inch pieces
• 1 (7 5/8 ounce) box Spanish rice
• 2 12 cups water
• 12 cup chunky salsa
• 4 eggs
• pepper (optional)
• 10 12 ounces flour tortillas (6 inch, heated) (optional)

1. In a 10 inch non-stick skillet, heat sausage over medium heat, stirring occasionally, until sausage begins to brown.
2. Stir in rice, contents of seasoning packet, water and salsa.
3. Heat to boiling.
4. Reduce heat to low; cover and cook 20 minutes.
5. Break 1 egg onto each quarter of rice mixture (the egg will sink into the rice).
6. Cover; cook 7-9 minutes or until eggs are set and rice is tender.
7. Sprinkle with pepper.
8. Serve with warm tortillas.

sausage, spanish rice, water, chunky salsa, eggs, pepper, flour tortillas

Taken from www.food.com/recipe/mexican-skillet-eggs-and-rice-298817 (may not work)