Mexican Eggs and Rice
Bring bold flavors to your table with this vibrant Mexican Eggs and Rice recipe—an irresistible one-pan meal that's perfect for breakfast, brunch, or a quick weeknight dinner. Packed with hearty ingredients like fluffy rice, black beans, and zesty diced tomatoes, this dish is elevated with the smoky warmth of cumin and chili powder. Sautéed onions, red bell pepper, and jalapeño add layers of flavor and texture, while creamy scrambled eggs are folded into the mix for a protein boost. A melty layer of cheddar cheese on top seals the deal, with fresh cilantro and lime wedges adding the final pop of freshness. Ready in just 30 minutes and bursting with Mexican-inspired flavors, this satisfying skillet meal is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 1 small, finely diced jalapeño
- 2 minced garlic cloves
- 2 cups cooked rice
- 1 can (15 ounces), drained and rinsed black beans
- 1 can (14.5 ounces), drained canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons black pepper
- 4 large eggs
- 2 tablespoons milk
- 0.5 cups shredded cheddar cheese
- 0.25 cups, chopped fresh cilantro
- 1 cut into wedges (optional) lime
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion, red bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until the vegetables soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the cooked rice, black beans, and diced tomatoes to the skillet. Stir to combine the mixture evenly.
Season with ground cumin, chili powder, salt, and black pepper. Mix thoroughly and cook for 4-5 minutes to heat through.
In a medium bowl, whisk together the eggs and milk until fully combined.
Push the rice mixture to one side of the skillet and pour the egg mixture into the empty side. Stir frequently to scramble the eggs, cooking for 3-4 minutes until set.
Once the eggs are cooked, gently mix them into the rice mixture.
Sprinkle the shredded cheddar cheese over the top of the skillet and let it melt, about 1-2 minutes.
Garnish with fresh cilantro and serve hot with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 30.2 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1006 mg | 77% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1919 mg | 41% | |
*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.
