El Rancho Eggs with Rice
Start your day with bold Tex-Mex flair by indulging in El Rancho Eggs with Rice, a hearty and flavorful recipe perfect for breakfast, brunch, or even dinner! This irresistible dish combines fluffy white rice infused with a savory mix of sautéed onions, garlic, cumin, and chili powder, then amped up with juicy tomatoes and protein-packed black beans. Topped with perfectly cooked sunny-side-up eggs, melty cheddar cheese, and a sprinkle of fresh cilantro, this meal is a vibrant balance of textures and tastes. Customize with a dash of hot sauce for a kick of heat, and enjoy a comforting, protein-rich meal that's ready in under 45 minutes. Packed with wholesome ingredients and big flavors, this one-pan wonder is perfect for busy days or leisurely mornings alike.
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Recipe Information
Ingredients
- 1 cup White rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 large Tomato, diced
- 1 cup Black beans, drained and rinsed
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Shredded cheddar cheese
- 1 tablespoon Hot sauce (optional)
Instructions
Rinse the rice thoroughly under cold water to remove excess starch.
In a medium-sized pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-18 minutes or until the rice is tender and water is fully absorbed. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, cumin powder, and chili powder. Stir for 1 minute until fragrant.
Add the diced tomato and black beans to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and the mixture is well combined. Season with salt and black pepper.
Stir the cooked rice into the skillet with the tomato and bean mixture. Mix well to evenly distribute the flavors. Cook for 2-3 minutes until everything is warmed through. Remove from heat and cover to keep warm.
In a separate non-stick skillet, heat a small amount of olive oil (or butter) over medium-low heat. Crack the eggs into the skillet and cook sunny-side up or to your preferred doneness. Sprinkle a pinch of salt and pepper on the eggs as they cook.
To serve, divide the rice mixture onto plates. Top each serving with 2 cooked eggs.
Sprinkle shredded cheddar cheese and fresh cilantro on top. Add a drizzle of hot sauce if desired.
Serve immediately and enjoy your El Rancho Eggs with Rice!
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 11.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 732 mg | 56% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
