Mexican Rice and Beans Baked Eggs

Mexican Rice and Beans Baked Eggs

Prep Time: 15 minutes

Cook Time: 20 minutes               

Total Time: 35 minutes                            

Makes: 4 servings



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



  1. 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.
  2. STIR in black beans and corn until well coated. STIR in tomatoes; bring to boil. STIR in rice.
  3. 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.
  4. 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