Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 4 servings
|WHAT YOU NEED|
2 tbsp. olive oil
1 onion, chopped
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1 tsp. each ground cumin, dried thyme and chili powder
1/4 tsp. each salt and pepper
1 cup canned black beans, rinsed and drained
1/2 cup corn kernels
1 can (14 oz.) diced tomatoes
2 cups cooked long-grain rice
2 tbsp. chopped fresh parsley or cilantro
1/4 cup sour cream
1/2 tsp. lime zest
2 tsp. lime juice
- PREHEAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, jalapeño, garlic, cumin, thyme, chili powder, salt and pepper for about 5 minutes or until onion starts to soften.
- STIR in black beans and corn until well coated. STIR in tomatoes; bring to boil. STIR in rice.
- MAKE 4 small divots in rice mixture with spoon; crack egg into each divot. TRANSFER to oven. BAKE for 10 to 12 minutes or until egg whites are set and yolks are cooked to desired doneness. SPRINKLE with parsley.
- MEANWHILE, stir together sour cream, lime zest and juice. Drizzle over rice and eggs.
Tip: Alternatively, you can serve this dish with guacamole, and shredded Monterey Jack on top.
Tip: Substitute pinto beans for black beans if desired.
This Tex-Mex inspired meal is perfect for busy weeknights. It is full of flavor but light on dishes, which makes cleaning up a breeze.
Per 1/4 of recipe : Calories 370; Fat 15g; Cholesterol 190mg; Sodium 590mg; Carbohydrate 44g; Fiber 7g; Sugars 7g; Protein 14g