Mexican Rice and Beans Baked Eggs

Cheesy rice, black beans and corn make the perfect bed for eggs. This Tex Mex inspired meal is delicious for brunch or a healthy weeknight dinner.

90

Prep Time: 15 Mins

Cook Time: 20 Mins

Makes: 4 Servings

Ingredients

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
4 EGGS
2 tbsp. chopped fresh parsley or cilantro
1/4 cup sour cream
1/2 tsp. lime zest
2 tsp. lime juice

HERE’S HOW

 

 

  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.

 

 

ENJOY

 

Tip: Alternatively, you can serve this dish with guacamole, and shredded Monterey Jack on top.

Tip: Substitute pinto beans for black beans if desired.

 

INSIDER INFORMATION

 

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.

 

NUTRITION INFORMATION

 

Per 1/4 of recipe : Calories 370; Fat 15g; Cholesterol 190mg; Sodium 590mg; Carbohydrate 44g; Fiber 7g; Sugars 7g; Protein 14g

Instructions

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.

Pro Tips

Tip: Alternatively, you can serve this dish with guacamole, and shredded Monterey Jack on top.
Tip: Substitute pinto beans for black beans if desired.

Nutrition Info

Per 1/4 of recipe : Calories 370; Fat 15g; Cholesterol 190mg; Sodium 590mg; Carbohydrate 44g; Fiber 7g; Sugars 7g; Protein 14g

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.